APA (7th ed.) Citation

Hammad, M., Imran, A., Afzaal, M., Shankar, A., Sivaprasad, G. V., Jameel, Q. Y., . . . Shah, M. A. (2025). Eco‐Friendly Approaches to Low‐Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable Strategy. Food Science & Nutrition, 13(8), 1. https://doi.org/10.1002/fsn3.70477

Chicago Style (17th ed.) Citation

Hammad, Muhammad, et al. "Eco‐Friendly Approaches to Low‐Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable Strategy." Food Science & Nutrition 13, no. 8 (2025): 1. https://doi.org/10.1002/fsn3.70477.

MLA (9th ed.) Citation

Hammad, Muhammad, et al. "Eco‐Friendly Approaches to Low‐Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable Strategy." Food Science & Nutrition, vol. 13, no. 8, 2025, p. 1, https://doi.org/10.1002/fsn3.70477.