Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage.

MLA

Shababipour, T., et al. “Production of Lavash Bread Enriched with Whole Pumpkin Seed Powder: Investigation of Physicochemical Properties during Storage.” Journal of Food Science & Technology (2008-8787), vol. 21, no. 152, Oct. 2024, pp. 117–31. EBSCOhost, https://doi.org/10.22034/FSCT.21.152.117.

APA

Shababipour, T., Hosseini, M., & Habibi, N. (2024). Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage. Journal of Food Science & Technology (2008-8787), 21(152), 117–131. https://doi.org/10.22034/FSCT.21.152.117

Chicago

Shababipour, T., M. Hosseini, and N. Habibi. 2024. “Production of Lavash Bread Enriched with Whole Pumpkin Seed Powder: Investigation of Physicochemical Properties during Storage.” Journal of Food Science & Technology (2008-8787) 21 (152): 117–31. doi:10.22034/FSCT.21.152.117.