OE, D., OO, B., TA, O., RA, T., JW, D., & SA, O. (2026). Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour. Journal of food science, 91(9), e71508. https://doi.org/10.1111/1750-3841.71508
Παραπομπή σε μορφή Chicago (17η εκδ.)OE, Dudu, Bolaji OO, Olotu TA, Tajudeen RA, Dudu JW, και Oyeyinka SA. "Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour." Journal of Food Science 91, no. 9 (2026): e71508. https://doi.org/10.1111/1750-3841.71508.
Παραπομπή σε μορφή MLA (9th εκδ.)OE, Dudu, et al. "Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour." Journal of Food Science, vol. 91, no. 9, 2026, p. e71508, https://doi.org/10.1111/1750-3841.71508.