APA (7th ed.) Citation

Gaurav, K., & Mehta, N. K. (2026). Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating †. Biology & Life Sciences Forum, 56(1), 8. https://doi.org/10.3390/blsf2026056008

Chicago Style (17th ed.) Citation

Gaurav, Kumar, and Naresh Kumar Mehta. "Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating †." Biology & Life Sciences Forum 56, no. 1 (2026): 8. https://doi.org/10.3390/blsf2026056008.

MLA (9th ed.) Citation

Gaurav, Kumar, and Naresh Kumar Mehta. "Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating †." Biology & Life Sciences Forum, vol. 56, no. 1, 2026, p. 8, https://doi.org/10.3390/blsf2026056008.