Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality.

MLA

Yadav, Vikas, et al. “Unlocking the Potential of Carboxymethyl Tamarind: A Multi-Pronged Analysis of Its Impact on Whole Wheat Bread Quality.” International Journal of Food Engineering, vol. 20, no. 11/12, Nov. 2024, pp. 783–97. EBSCOhost, https://doi.org/10.1515/ijfe-2024-0067.

APA

Yadav, V., Singh, P., Kumar, K., Sahu, D., Majhi, M. K., Kim, D., Yang, D., Neelapu, B. C., Jarzebski, M., & Pal, K. (2024). Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality. International Journal of Food Engineering, 20(11/12), 783–797. https://doi.org/10.1515/ijfe-2024-0067

Chicago

Yadav, Vikas, Pratik Singh, Krishan Kumar, Deblu Sahu, Manoja K. Majhi, Doman Kim, Deng Yang, Bala Chakravarthy Neelapu, Maciej Jarzebski, and Kunal Pal. 2024. “Unlocking the Potential of Carboxymethyl Tamarind: A Multi-Pronged Analysis of Its Impact on Whole Wheat Bread Quality.” International Journal of Food Engineering 20 (11/12): 783–97. doi:10.1515/ijfe-2024-0067.