Cite
Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
MLA
Aqsa Zulfiqar, et al. “Development of Oleogel by Structuring the Blend of Corn Oil and Sunflower Oil with Beeswax to Replace Margarine in Cookies.” Food Chemistry: X, vol. 23, no. 101676-, Oct. 2024. EBSCOhost, https://doi.org/10.1016/j.fochx.2024.101676.
APA
Aqsa Zulfiqar, Muhammad Asim Shabbir, Fizza Tahir, Moazzam Rafiq Khan, Waqar Ahmed, Seydi Yıkmış, Muhammad Faisal Manzoor, Gholamreza Abdi, & Rana Muhammad Aadil. (2024). Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies. Food Chemistry: X, 23(101676-). https://doi.org/10.1016/j.fochx.2024.101676
Chicago
Aqsa Zulfiqar, Muhammad Asim Shabbir, Fizza Tahir, Moazzam Rafiq Khan, Waqar Ahmed, Seydi Yıkmış, Muhammad Faisal Manzoor, Gholamreza Abdi, and Rana Muhammad Aadil. 2024. “Development of Oleogel by Structuring the Blend of Corn Oil and Sunflower Oil with Beeswax to Replace Margarine in Cookies.” Food Chemistry: X 23 (101676-). doi:10.1016/j.fochx.2024.101676.