APA (7th ed.) Citation

K, M., JA, G., NE, R., BE, M., SM, G., M, P., . . . AP, C. (2026). Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour. Foods (Basel, Switzerland), 15(12), . https://doi.org/10.3390/foods15122077

Chicago Style (17th ed.) Citation

K, Meirama-Ross, Gallegos-Infante JA, Rocha-Guzmán NE, Morales-Contreras BE, González-Herrera SM, Pensáben-Esquivel M, Carmona-García R, Sayago-Ayerdi SG, and Cardenas-Castro AP. "Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour." Foods (Basel, Switzerland) 15, no. 12 (2026). https://doi.org/10.3390/foods15122077.

MLA (9th ed.) Citation

K, Meirama-Ross, et al. "Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour." Foods (Basel, Switzerland), vol. 15, no. 12, 2026, https://doi.org/10.3390/foods15122077.