Cita APA (7a ed.)

Nadezhda, S., Natalia, S., Olga, K., & Kyamran, M. (2021). Improvement of the technology of bakery products using the wholemeal spelt flour. EDP Sciences.

Cita Chicago Style (17a ed.)

Nadezhda, Sanzharovskaya, Sokol Natalia, Khrapko Olga, y Mamedov Kyamran. Improvement of the Technology of Bakery Products Using the Wholemeal Spelt Flour. EDP Sciences, 2021.

Cita MLA (8a ed.)

Nadezhda, Sanzharovskaya, et al. Improvement of the Technology of Bakery Products Using the Wholemeal Spelt Flour. EDP Sciences, 2021.