APA (7th ed.) Citation

Sallawi, T. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization.

Chicago Style (17th ed.) Citation

Sallawi, Takwa. Arbutus Unedo L. and Ocimum Basilicum L. as Sources of Natural Ingredients for Bread Functionalization. 2018.

MLA (8th ed.) Citation

Sallawi, Takwa. Arbutus Unedo L. and Ocimum Basilicum L. as Sources of Natural Ingredients for Bread Functionalization. 2018.

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