APA (7th ed.) Citation

Jooyandeh, H., Rafiee, H., & Sheikhjan, M. G. (2026). Investigation of physicochemical and color characteristics of low-fat whey-less ultrafiltrated cheese and optimizing of production formulation. Journal of Food Science & Technology (2008-8787), 23(172), 18. https://doi.org/10.48311/fsct.2026.83868.0

Chicago Style (17th ed.) Citation

Jooyandeh, Hossein, Heydar Rafiee, and Mitra Ghodsi Sheikhjan. "Investigation of Physicochemical and Color Characteristics of Low-fat Whey-less Ultrafiltrated Cheese and Optimizing of Production Formulation." Journal of Food Science & Technology (2008-8787) 23, no. 172 (2026): 18. https://doi.org/10.48311/fsct.2026.83868.0.

MLA (9th ed.) Citation

Jooyandeh, Hossein, et al. "Investigation of Physicochemical and Color Characteristics of Low-fat Whey-less Ultrafiltrated Cheese and Optimizing of Production Formulation." Journal of Food Science & Technology (2008-8787), vol. 23, no. 172, 2026, p. 18, https://doi.org/10.48311/fsct.2026.83868.0.