APA (7th ed.) Citation

(2020). Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry.

Chicago Style (17th ed.) Citation

Physicochemical Properties of Bean Pod (Phaseolus Vulgaris) Flour and Its Potential as a Raw Material for the Food Industry. 2020.

MLA (8th ed.) Citation

Physicochemical Properties of Bean Pod (Phaseolus Vulgaris) Flour and Its Potential as a Raw Material for the Food Industry. 2020.

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