APA (7th ed.) Citation

Alexa, E., Fluerasu, D., Argyelan, C., Stoin, D., Jianu, C., Neagu, C., . . . Ianăși, C. (2026). Valorization of Whey as a Natural Functional Ingredient in Gluten-Free Rice Biscuits: Formulation, Optimization, and Chemical Profiling. Applied Sciences (2076-3417), 16(12), 6081. https://doi.org/10.3390/app16126081

Chicago Style (17th ed.) Citation

Alexa, Ersilia, et al. "Valorization of Whey as a Natural Functional Ingredient in Gluten-Free Rice Biscuits: Formulation, Optimization, and Chemical Profiling." Applied Sciences (2076-3417) 16, no. 12 (2026): 6081. https://doi.org/10.3390/app16126081.

MLA (9th ed.) Citation

Alexa, Ersilia, et al. "Valorization of Whey as a Natural Functional Ingredient in Gluten-Free Rice Biscuits: Formulation, Optimization, and Chemical Profiling." Applied Sciences (2076-3417), vol. 16, no. 12, 2026, p. 6081, https://doi.org/10.3390/app16126081.