Koriyama, T.;                     Saikawa, M.;                     Kurosu, Y.;                     Kumagai, M.;                     Hosoya, T.    
        Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread. Foods 2023, 12, 3760.
    https://doi.org/10.3390/foods12203760
    AMA Style
    
                                Koriyama T,                                 Saikawa M,                                 Kurosu Y,                                 Kumagai M,                                 Hosoya T.        
                Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread. Foods. 2023; 12(20):3760.
        https://doi.org/10.3390/foods12203760
    
    Chicago/Turabian Style
    
                                Koriyama, Takako,                                 Mika Saikawa,                                 Yuria Kurosu,                                 Michiyo Kumagai,                                 and Takahiro Hosoya.        
                2023. "Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread" Foods 12, no. 20: 3760.
        https://doi.org/10.3390/foods12203760
    
    APA Style
    
                                Koriyama, T.,                                 Saikawa, M.,                                 Kurosu, Y.,                                 Kumagai, M.,                                 & Hosoya, T.        
        
        (2023). Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread. Foods, 12(20), 3760.
        https://doi.org/10.3390/foods12203760