APA (7th ed.) Citation

Abu-Hiamed, H. A., Khalil, R. A. E. M., Almarkhan, W. D., Mokhtar, S. M., & He, S. (2025). Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream. Journal of Food Quality, 2025, 1. https://doi.org/10.1155/jfq/4623486

Chicago Style (17th ed.) Citation

Abu-Hiamed, Hind Abdalluh, Rafik Abd El-Rahman Mohammed Khalil, Wafa Daham Almarkhan, Sayed Mohamed Mokhtar, and Shudong He. "Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream." Journal of Food Quality 2025 (2025): 1. https://doi.org/10.1155/jfq/4623486.

MLA (9th ed.) Citation

Abu-Hiamed, Hind Abdalluh, et al. "Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream." Journal of Food Quality, vol. 2025, 2025, p. 1, https://doi.org/10.1155/jfq/4623486.