Cita APA (7a ed.)
KUDAKE, D. C., BHALERAO, P. P., CHAUDHARI, N. S., MULEY, A. B., TALIB, M. I., & PARATE, V. R. (2018). Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles. Current Research in Nutrition & Food Science, 6(1), 165-174.
Cita Chicago Style (17a ed.)
KUDAKE, DNYANESHWAR C., PRASANNA P. BHALERAO, NIKITA S. CHAUDHARI, ABHIJEET B. MULEY, MOHAMMED I. TALIB, y VISHAL R. PARATE. "Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles." Current Research in Nutrition & Food Science 6, no. 1 (2018): 165-174.
Cita MLA (9a ed.)
KUDAKE, DNYANESHWAR C., et al. "Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles." Current Research in Nutrition & Food Science, vol. 6, no. 1, 2018, pp. 165-174.
Precaución: Estas citas no son 100% exactas.