(2026). Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality. Current Research in Nutrition and Food Science.
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Chicago Style (17th ed.) Citation
"Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality."
Current Research in Nutrition and Food Science 2026.
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MLA (9th ed.) Citation
"Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality."
Current Research in Nutrition and Food Science, 2026.
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Warning: These citations may not always be 100% accurate.