APA (7th ed.) Citation

Shi, C., Zi, Y., Liu, Z., Cai, W., & Zhong, J. (2026). Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies. Food Science & Nutrition, 14(7), 1. https://doi.org/10.1002/fsn3.72069

Chicago Style (17th ed.) Citation

Shi, Cuiping, Ye Zi, Zhenfeng Liu, Wei Cai, and Jian Zhong. "Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies." Food Science & Nutrition 14, no. 7 (2026): 1. https://doi.org/10.1002/fsn3.72069.

MLA (9th ed.) Citation

Shi, Cuiping, et al. "Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies." Food Science & Nutrition, vol. 14, no. 7, 2026, p. 1, https://doi.org/10.1002/fsn3.72069.