APA (7th ed.) Citation

Karovičová, J., Magala, M., & Kohajdová, Z. Effect of lentil and bean flours on rheological and baking properties of wheat dough.

Chicago Style (17th ed.) Citation

Karovičová, Jolana, Michal Magala, and Zlatica Kohajdová. Effect of Lentil and Bean Flours on Rheological and Baking Properties of Wheat Dough.

MLA (9th ed.) Citation

Karovičová, Jolana, et al. Effect of Lentil and Bean Flours on Rheological and Baking Properties of Wheat Dough.

Warning: These citations may not always be 100% accurate.