APA (7th ed.) Citation

Nada, N., Marijana, S., & Jasna, M. (2010). Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant®. National Society of Processing and Energy in Agriculture, Novi Sad.

Chicago Style (17th ed.) Citation

Nada, Nikolić, Sakač Marijana, and Mastilović Jasna. Rheological Properties of Dough Made from Wheat-wholegrain Buckwheat Flour Supplemented with Herbal Mixture Vitaplant®. National Society of Processing and Energy in Agriculture, Novi Sad, 2010.

MLA (9th ed.) Citation

Nada, Nikolić, et al. Rheological Properties of Dough Made from Wheat-wholegrain Buckwheat Flour Supplemented with Herbal Mixture Vitaplant®. National Society of Processing and Energy in Agriculture, Novi Sad, 2010.