(2015). Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality. Food Processing and Preservation Journal, 6(2), 1-16.
MLA
. "Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality", Food Processing and Preservation Journal, 6, 2, 2015, 1-16.
HARVARD
(2015). 'Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality', Food Processing and Preservation Journal, 6(2), pp. 1-16.
CHICAGO
, "Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality," Food Processing and Preservation Journal, 6 2 (2015): 1-16,
VANCOUVER
Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality. Food Processing and Preservation Journal, 2015; 6(2): 1-16.
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