Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.

MLA

Farooq, Rimsha, et al. “Characterization and Valorization of Soybean Residue (Okara) for the Development of Synbiotic Ice Cream.” Food Science & Nutrition, vol. 11, no. 10, Oct. 2023, pp. 6571–81. EBSCOhost, https://doi.org/10.1002/fsn3.3606.

APA

Farooq, R., Mgomi, F. C., Saeed, F., Ahmad, A., Asghar, A., Riaz, S., Ateeq, H., Shah, Y. A., Khan, M. R., Li, Y., & Afzaal, M. (2023). Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream. Food Science & Nutrition, 11(10), 6571–6581. https://doi.org/10.1002/fsn3.3606

Chicago

Farooq, Rimsha, Fedrick C. Mgomi, Farhan Saeed, Aftab Ahmad, Aasma Asghar, Sakhawat Riaz, Huda Ateeq, et al. 2023. “Characterization and Valorization of Soybean Residue (Okara) for the Development of Synbiotic Ice Cream.” Food Science & Nutrition 11 (10): 6571–81. doi:10.1002/fsn3.3606.