APA (7th ed.) Citation

Hassoun, M. M. R., Kalaf, H. H. A., Mahmoud, M. H. M., Ghazal, G. A., & Abd El-Salam, A. M. (2023). Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia. Annals of Agricultural Science Moshtohor, 61(1), 127. https://doi.org/10.21608/assjm.2023.282140

Chicago Style (17th ed.) Citation

Hassoun, M. M. R., H. H. A. Kalaf, M. H. M. Mahmoud, G. A. Ghazal, and A. M. Abd El-Salam. "Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia." Annals of Agricultural Science Moshtohor 61, no. 1 (2023): 127. https://doi.org/10.21608/assjm.2023.282140.

MLA (9th ed.) Citation

Hassoun, M. M. R., et al. "Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia." Annals of Agricultural Science Moshtohor, vol. 61, no. 1, 2023, p. 127, https://doi.org/10.21608/assjm.2023.282140.