APA (7th ed.) Citation

Feumba, D. R., Atud, S. E., Panyoo, A. E., Metsatedem, T. Q., Tchuenchieu, A. D., & Jha, P. (2026). Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/5495706

Chicago Style (17th ed.) Citation

Feumba, Dibanda Romelle, Solange Enjei Atud, Akdowa Emmanuel Panyoo, Tongwa Quentin Metsatedem, Alex Dimitri Tchuenchieu, and Poulami Jha. "Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/5495706.

MLA (9th ed.) Citation

Feumba, Dibanda Romelle, et al. "Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/5495706.