APA (7th ed.) Citation

Kaykha, M. E. H., Forouhar, A., & Saberian, H. (2025). Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties. Food Science & Nutrition, 13(8), 1. https://doi.org/10.1002/fsn3.70703

Chicago Style (17th ed.) Citation

Kaykha, Mohsen Ebrahimi Hemmati, Ali Forouhar, and Hamed Saberian. "Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties." Food Science & Nutrition 13, no. 8 (2025): 1. https://doi.org/10.1002/fsn3.70703.

MLA (9th ed.) Citation

Kaykha, Mohsen Ebrahimi Hemmati, et al. "Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties." Food Science & Nutrition, vol. 13, no. 8, 2025, p. 1, https://doi.org/10.1002/fsn3.70703.