APA (7th ed.) Citation

Jeong, H. E., Lee, C. J., & Min, S. C. (2025). Impact of poly-γ-glutamic acid addition and pH changes on the 3D-food printability of cookie dough. Food science and biotechnology, 34(10), 2189-2195. https://doi.org/10.1007/s10068-025-01837-8

Chicago Style (17th ed.) Citation

Jeong, Ha Eun, Chang Joo Lee, and Sea C. Min. "Impact of Poly-γ-glutamic Acid Addition and PH Changes on the 3D-food Printability of Cookie Dough." Food Science and Biotechnology 34, no. 10 (2025): 2189-2195. https://doi.org/10.1007/s10068-025-01837-8.

MLA (9th ed.) Citation

Jeong, Ha Eun, et al. "Impact of Poly-γ-glutamic Acid Addition and PH Changes on the 3D-food Printability of Cookie Dough." Food Science and Biotechnology, vol. 34, no. 10, 2025, pp. 2189-2195, https://doi.org/10.1007/s10068-025-01837-8.