APA (7th ed.) Citation

Rodriguez-Mulett, A., Quintana, S. E., & García-Zapateiro, L. A. (2026). Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation. Polysaccharides (2673-4176), 7(1), 36. https://doi.org/10.3390/polysaccharides7010036

Chicago Style (17th ed.) Citation

Rodriguez-Mulett, Anabela, Somaris E. Quintana, and Luis A. García-Zapateiro. "Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation." Polysaccharides (2673-4176) 7, no. 1 (2026): 36. https://doi.org/10.3390/polysaccharides7010036.

MLA (9th ed.) Citation

Rodriguez-Mulett, Anabela, et al. "Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation." Polysaccharides (2673-4176), vol. 7, no. 1, 2026, p. 36, https://doi.org/10.3390/polysaccharides7010036.