APA (7th ed.) Citation

Jukić, M., Komlenić, D. K., Nakov, G., Begić, M., Keresturi, S., & Lukinac, J. (2024). Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit. Ukrainian Food Journal, 13(1), 124. https://doi.org/10.24263/2304-974X-2024-13-1-9

Chicago Style (17th ed.) Citation

Jukić, Marko, Daliborka Koceva Komlenić, Gjore Nakov, Matea Begić, Sandi Keresturi, and Jasmina Lukinac. "Effects of the Addition of Xanthan Gum and Rice Flour to Maize Starch on Quality of Gluten-free Biscuit." Ukrainian Food Journal 13, no. 1 (2024): 124. https://doi.org/10.24263/2304-974X-2024-13-1-9.

MLA (9th ed.) Citation

Jukić, Marko, et al. "Effects of the Addition of Xanthan Gum and Rice Flour to Maize Starch on Quality of Gluten-free Biscuit." Ukrainian Food Journal, vol. 13, no. 1, 2024, p. 124, https://doi.org/10.24263/2304-974X-2024-13-1-9.