APA (7th ed.) Citation

LEE, P., OH, H., KIM, S. Y., & KIM, Y. S. (2020). TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ). Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 32(1), 107.

Chicago Style (17th ed.) Citation

LEE, P., H. OH, S. Y. KIM, and Y. S. KIM. "TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ)." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti 32, no. 1 (2020): 107.

MLA (9th ed.) Citation

LEE, P., et al. "TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ)." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, vol. 32, no. 1, 2020, p. 107.