APA (7th ed.) Citation

Kefale, B., Delele, M. A., Fanta, S. W., & Abate, S. (2024). Optimization of spicy red pepper paste (Awaze) formulation by D‐optimal mixture design. Food Science & Nutrition, 12(3), 1792. https://doi.org/10.1002/fsn3.3874

Chicago Style (17th ed.) Citation

Kefale, Biadge, Mulugeta Admasu Delele, Solomon Workneh Fanta, and Solomon Abate. "Optimization of Spicy Red Pepper Paste (Awaze) Formulation by D‐optimal Mixture Design." Food Science & Nutrition 12, no. 3 (2024): 1792. https://doi.org/10.1002/fsn3.3874.

MLA (9th ed.) Citation

Kefale, Biadge, et al. "Optimization of Spicy Red Pepper Paste (Awaze) Formulation by D‐optimal Mixture Design." Food Science & Nutrition, vol. 12, no. 3, 2024, p. 1792, https://doi.org/10.1002/fsn3.3874.