APA (7th ed.) Citation

Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in food science & technology, 21(2), 106-113. https://doi.org/10.1016/j.tifs.2009.10.014

Chicago Style (17th ed.) Citation

Alvarez-Jubete, L., E.K Arendt, and E. Gallagher. "Nutritive Value of Pseudocereals and Their Increasing Use as Functional Gluten-free Ingredients." Trends in Food Science & Technology 21, no. 2 (2010): 106-113. https://doi.org/10.1016/j.tifs.2009.10.014.

MLA (9th ed.) Citation

Alvarez-Jubete, L., et al. "Nutritive Value of Pseudocereals and Their Increasing Use as Functional Gluten-free Ingredients." Trends in Food Science & Technology, vol. 21, no. 2, 2010, pp. 106-113, https://doi.org/10.1016/j.tifs.2009.10.014.