APA (7th ed.) Citation

Awlqadr, F. H., Mohammed, O. A., Qadir, S. A., Qadir, A. M., Faraj, A. M., & Arab, K. (2026). Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products. Food Science & Nutrition, 14(2), 1. https://doi.org/10.1002/fsn3.71511

Chicago Style (17th ed.) Citation

Awlqadr, Farhang Hameed, Othman Abdulrahman Mohammed, Syamand Ahmed Qadir, Ako Mahmood Qadir, Aryan Mahmood Faraj, and Khaled Arab. "Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products." Food Science & Nutrition 14, no. 2 (2026): 1. https://doi.org/10.1002/fsn3.71511.

MLA (9th ed.) Citation

Awlqadr, Farhang Hameed, et al. "Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products." Food Science & Nutrition, vol. 14, no. 2, 2026, p. 1, https://doi.org/10.1002/fsn3.71511.