APA (7th ed.) Citation

Taromsari, A., & Ghiassi Tarzi, B. (2024). Optimization of Functional Gluten‐Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D‐Optimal Mixture Design. Food Science & Nutrition, 12(12), 10734. https://doi.org/10.1002/fsn3.4523

Chicago Style (17th ed.) Citation

Taromsari, Aidin, and Babak Ghiassi Tarzi. "Optimization of Functional Gluten‐Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D‐Optimal Mixture Design." Food Science & Nutrition 12, no. 12 (2024): 10734. https://doi.org/10.1002/fsn3.4523.

MLA (9th ed.) Citation

Taromsari, Aidin, and Babak Ghiassi Tarzi. "Optimization of Functional Gluten‐Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D‐Optimal Mixture Design." Food Science & Nutrition, vol. 12, no. 12, 2024, p. 10734, https://doi.org/10.1002/fsn3.4523.