APA (7th ed.) Citation

Fatollahi, M., Gharekhani, M., & Bakhshabadi, H. (2025, December). Effects of Different Cereal Fibers on the Physicochemical and Sensory Properties of Rice-Based Gluten-Free Biscuits. Research and Innovation in Food Science and Technology.

Chicago Style (17th ed.) Citation

Fatollahi, Mahsa, Mehdi Gharekhani, and Hamid Bakhshabadi. "Effects of Different Cereal Fibers on the Physicochemical and Sensory Properties of Rice-Based Gluten-Free Biscuits." Research and Innovation in Food Science and Technology Dec. 2025.

MLA (9th ed.) Citation

Fatollahi, Mahsa, et al. "Effects of Different Cereal Fibers on the Physicochemical and Sensory Properties of Rice-Based Gluten-Free Biscuits." Research and Innovation in Food Science and Technology, Dec. 2025.