Crawford, L.M.; Kahlon, T.S.; Wang, S.C.; Friedman, M.
Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders. Foods 2019, 8, 228.
https://doi.org/10.3390/foods8070228
AMA Style
Crawford LM, Kahlon TS, Wang SC, Friedman M.
Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders. Foods. 2019; 8(7):228.
https://doi.org/10.3390/foods8070228
Chicago/Turabian Style
Crawford, Lauren M., Talwinder S. Kahlon, Selina C. Wang, and Mendel Friedman.
2019. "Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders" Foods 8, no. 7: 228.
https://doi.org/10.3390/foods8070228
APA Style
Crawford, L. M., Kahlon, T. S., Wang, S. C., & Friedman, M.
(2019). Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders. Foods, 8(7), 228.
https://doi.org/10.3390/foods8070228