APA (7th ed.) Citation

Yel, H., Bilgiçli, N., & Yaver, E. (2025). Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts. Brazilian Archives of Biology and Technology, 68, . https://doi.org/10.1590/1678-4324-2025240643

Chicago Style (17th ed.) Citation

Yel, Hatice, Nermin Bilgiçli, and Elif Yaver. "Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca Oleracea L.) Seeds and Aerial Parts." Brazilian Archives of Biology and Technology 68 (2025). https://doi.org/10.1590/1678-4324-2025240643.

MLA (9th ed.) Citation

Yel, Hatice, et al. "Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca Oleracea L.) Seeds and Aerial Parts." Brazilian Archives of Biology and Technology, vol. 68, 2025, https://doi.org/10.1590/1678-4324-2025240643.