Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

MLA

Madadi, Mahshad, et al. “Optimization of a Gluten‐free Sponge Cake Formulation Based on Quinoa, Oleaster, and Pumpkin Flour Using Mixture Design Methodology.” Food Science & Nutrition, vol. 12, no. 4, Apr. 2024, pp. 2973–84. EBSCOhost, https://doi.org/10.1002/fsn3.3977.

APA

Madadi, M., Roshanak, S., Shahidi, F., & Varidi, M. J. (2024). Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. Food Science & Nutrition, 12(4), 2973–2984. https://doi.org/10.1002/fsn3.3977

Chicago

Madadi, Mahshad, Sahar Roshanak, Fakhri Shahidi, and Mohammad Javad Varidi. 2024. “Optimization of a Gluten‐free Sponge Cake Formulation Based on Quinoa, Oleaster, and Pumpkin Flour Using Mixture Design Methodology.” Food Science & Nutrition 12 (4): 2973–84. doi:10.1002/fsn3.3977.