APA (7th ed.) Citation

Varidi, M., Ahmadzadeh‐Hashemi, S., & Nooshkam, M. (2023). Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Food Science & Nutrition, 11(4), 2027. https://doi.org/10.1002/fsn3.3238

Chicago Style (17th ed.) Citation

Varidi, Mehdi, Saba Ahmadzadeh‐Hashemi, and Majid Nooshkam. "Changes in Fat Uptake, Color, Texture, and Sensory Properties of Aloe Vera Gel‐coated Eggplant Rings During Deep‐fat Frying Process." Food Science & Nutrition 11, no. 4 (2023): 2027. https://doi.org/10.1002/fsn3.3238.

MLA (9th ed.) Citation

Varidi, Mehdi, et al. "Changes in Fat Uptake, Color, Texture, and Sensory Properties of Aloe Vera Gel‐coated Eggplant Rings During Deep‐fat Frying Process." Food Science & Nutrition, vol. 11, no. 4, 2023, p. 2027, https://doi.org/10.1002/fsn3.3238.