APA (7th ed.) Citation

Bhati, D., & Hayes, M. (2026). Use of Chondrus crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods. Applied Sciences (2076-3417), 16(16), 7900. https://doi.org/10.3390/app16167900

Chicago Style (17th ed.) Citation

Bhati, Dolly, and Maria Hayes. "Use of Chondrus Crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods." Applied Sciences (2076-3417) 16, no. 16 (2026): 7900. https://doi.org/10.3390/app16167900.

MLA (9th ed.) Citation

Bhati, Dolly, and Maria Hayes. "Use of Chondrus Crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods." Applied Sciences (2076-3417), vol. 16, no. 16, 2026, p. 7900, https://doi.org/10.3390/app16167900.