APA (7th ed.) Citation

Dautova, A., Amirkhanov, K., Baytukenova, S., Nurymkhan, G., Assirzhanova, Z., Atambayeva, Z., . . . Kambarova, A. Enhancing emulsified sausages: A comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation. Taylor & Francis Group.

Chicago Style (17th ed.) Citation

Dautova, Assel, Kumarbek Amirkhanov, Sholpan Baytukenova, Gulnur Nurymkhan, Zhanna Assirzhanova, Zhibek Atambayeva, Saule Baytukenova, Rysgul Ashakayeva, and Aray Kambarova. Enhancing Emulsified Sausages: A Comprehensive Study of the Nutritional, Sensory, and Sustainability Advantages of Quinoa Flour Incorporation. Taylor & Francis Group.

MLA (9th ed.) Citation

Dautova, Assel, et al. Enhancing Emulsified Sausages: A Comprehensive Study of the Nutritional, Sensory, and Sustainability Advantages of Quinoa Flour Incorporation. Taylor & Francis Group.