APA (7th ed.) Citation

Šporin, M., Avbelj, M., Kovač, B., & Možina, S. S. (2018). Quality characteristics of wheat flour dough and bread containing grape pomace flour. Food science and technology international, 24(3), 251. https://doi.org/10.1177/1082013217745398

Chicago Style (17th ed.) Citation

Šporin, Monika, Martina Avbelj, Boris Kovač, and Sonja Smole Možina. "Quality Characteristics of Wheat Flour Dough and Bread Containing Grape Pomace Flour." Food Science and Technology International 24, no. 3 (2018): 251. https://doi.org/10.1177/1082013217745398.

MLA (9th ed.) Citation

Šporin, Monika, et al. "Quality Characteristics of Wheat Flour Dough and Bread Containing Grape Pomace Flour." Food Science and Technology International, vol. 24, no. 3, 2018, p. 251, https://doi.org/10.1177/1082013217745398.