APA (7th ed.) Citation

Crawford, L. M., Kahlon, T. S., Wang, S. C., & Friedman, M. (2019, June). Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders. Foods.

Chicago Style (17th ed.) Citation

Crawford, Lauren M., Talwinder S. Kahlon, Selina C. Wang, and Mendel Friedman. "Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders." Foods Jun. 2019.

MLA (9th ed.) Citation

Crawford, Lauren M., et al. "Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders." Foods, Jun. 2019.