APA (7th ed.) Citation

Rey, J. F., Chaparro, M. P., Jimenez, H. T., Povea, I. E., Perez, L. M., Afanador, A. K., . . . Castro, J. S. (2025). TECHNOLOGICAL CHARACTERIZATION OF POWDERED EGG AND ITS APPLICATION IN FOOD TECHNOLOGY. African Journal of Food, Agriculture, Nutrition & Development, 25(7), 27335. https://doi.org/10.18697/ajfand.144.23615

Chicago Style (17th ed.) Citation

Rey, J. F., M. P. Chaparro, H. T. Jimenez, I. E. Povea, L. M. Perez, A. K. Afanador, A. C. Galindo, and J. S. Castro. "TECHNOLOGICAL CHARACTERIZATION OF POWDERED EGG AND ITS APPLICATION IN FOOD TECHNOLOGY." African Journal of Food, Agriculture, Nutrition & Development 25, no. 7 (2025): 27335. https://doi.org/10.18697/ajfand.144.23615.

MLA (9th ed.) Citation

Rey, J. F., et al. "TECHNOLOGICAL CHARACTERIZATION OF POWDERED EGG AND ITS APPLICATION IN FOOD TECHNOLOGY." African Journal of Food, Agriculture, Nutrition & Development, vol. 25, no. 7, 2025, p. 27335, https://doi.org/10.18697/ajfand.144.23615.