APA citiranje

Alkandari, S., Bhatti, M. E., Aldughpassi, A., Al-Hassawi, F., Al-Foudari, M., & Sidhu, J. S. (2021). Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi J Biol Sci.

Citação norma Chicago

Alkandari, Sharifa, Mohammad E. Bhatti, Ahmed Aldughpassi, Fatima Al-Hassawi, Mohammad Al-Foudari, and Jiwan S. Sidhu. "Development of Functional Foods Using Psyllium Husk and Wheat Bran Fractions: Phytic Acid Contents." Saudi J Biol Sci 2021.

MLA citiranje

Alkandari, Sharifa, et al. "Development of Functional Foods Using Psyllium Husk and Wheat Bran Fractions: Phytic Acid Contents." Saudi J Biol Sci 2021.