APA (7th ed.) Citation

AbuDujayn, A. A., Mohamed, A. A., Alamri, M. S., Hussain, S., Ibraheem, M. A., Qasem, A. A. A., . . . Alqahtani, N. K. (2022, December). Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums. Molecules.

Chicago Style (17th ed.) Citation

AbuDujayn, Abdulmajeed A., Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, and Nashi K. Alqahtani. "Relationship Between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums." Molecules Dec. 2022.

MLA (9th ed.) Citation

AbuDujayn, Abdulmajeed A., et al. "Relationship Between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums." Molecules, Dec. 2022.