APA (7th ed.) Citation

Bahraminejad, M., Rostami, O., Heydari, M., Moradian, M., & Abdolmaleki, K. (2024). Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit. Food Science & Nutrition, 12(2), 1268. https://doi.org/10.1002/fsn3.3840

Chicago Style (17th ed.) Citation

Bahraminejad, Mahshid, Omid Rostami, Mahshid Heydari, Mohammadhadi Moradian, and Khadije Abdolmaleki. "Characterization of Gluten‐free Cupcakes Without Sucrose Based on Defatted Soybean Flour and Monk Fruit." Food Science & Nutrition 12, no. 2 (2024): 1268. https://doi.org/10.1002/fsn3.3840.

MLA (9th ed.) Citation

Bahraminejad, Mahshid, et al. "Characterization of Gluten‐free Cupcakes Without Sucrose Based on Defatted Soybean Flour and Monk Fruit." Food Science & Nutrition, vol. 12, no. 2, 2024, p. 1268, https://doi.org/10.1002/fsn3.3840.