APA (7th ed.) Citation

Aussanasuwannakul, A., Puntaburt, K., & Pantoa, T. (2024, September). Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts. Foods.

Chicago Style (17th ed.) Citation

Aussanasuwannakul, Aunchalee, Kassamaporn Puntaburt, and Thidarat Pantoa. "Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts." Foods Sep. 2024.

MLA (9th ed.) Citation

Aussanasuwannakul, Aunchalee, et al. "Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts." Foods, Sep. 2024.