APA (7th ed.) Citation

Khan, R., Ikram, A., Arshad, M. T., Naveed, F., Hossain, M. S., Maqsood, S., . . . Gnedeka, K. T. (2025). Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry. Food Science & Nutrition, 13(9), 1. https://doi.org/10.1002/fsn3.70858

Chicago Style (17th ed.) Citation

Khan, Rabbia, Ali Ikram, Muhammad Tayyab Arshad, Feroza Naveed, Md. Sakhawot Hossain, Sammra Maqsood, Hatem A. Al‐Aoh, and Kodjo Théodore Gnedeka. "Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry." Food Science & Nutrition 13, no. 9 (2025): 1. https://doi.org/10.1002/fsn3.70858.

MLA (9th ed.) Citation

Khan, Rabbia, et al. "Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry." Food Science & Nutrition, vol. 13, no. 9, 2025, p. 1, https://doi.org/10.1002/fsn3.70858.