APA (7th ed.) Citation

Varma, K., Kumar, R., Rajan, A., George, J., Vasudevan, V., Kumar, D., & Reddy, R. (2026). Evaluating Volatile Flavor Stability in Retort‐Processed Semolina Pudding Incorporated With Encapsulated Cardamom Essential Oil: Impact of Packaging Material and Storage Conditions. Journal of Food Process Engineering, 49(1), 1. https://doi.org/10.1111/jfpe.70346

Chicago Style (17th ed.) Citation

Varma, Kavya, Ranganathan Kumar, Anbarasan Rajan, Johnsy George, Venugopal Vasudevan, Dhananjay Kumar, and Rajeshwar Reddy. "Evaluating Volatile Flavor Stability in Retort‐Processed Semolina Pudding Incorporated With Encapsulated Cardamom Essential Oil: Impact of Packaging Material and Storage Conditions." Journal of Food Process Engineering 49, no. 1 (2026): 1. https://doi.org/10.1111/jfpe.70346.

MLA (9th ed.) Citation

Varma, Kavya, et al. "Evaluating Volatile Flavor Stability in Retort‐Processed Semolina Pudding Incorporated With Encapsulated Cardamom Essential Oil: Impact of Packaging Material and Storage Conditions." Journal of Food Process Engineering, vol. 49, no. 1, 2026, p. 1, https://doi.org/10.1111/jfpe.70346.