APA (7th ed.) Citation

Baek, M., Jeon, S., Jeong, S., & Mun, S. (2025). Development of egg yolk-free mayonnaise using rice protein with xanthan gum. Food science and biotechnology, 34(2), 325-336. https://doi.org/10.1007/s10068-024-01672-3

Chicago Style (17th ed.) Citation

Baek, Manhee, Sujin Jeon, Semin Jeong, and Saehun Mun. "Development of Egg Yolk-free Mayonnaise Using Rice Protein with Xanthan Gum." Food Science and Biotechnology 34, no. 2 (2025): 325-336. https://doi.org/10.1007/s10068-024-01672-3.

MLA (9th ed.) Citation

Baek, Manhee, et al. "Development of Egg Yolk-free Mayonnaise Using Rice Protein with Xanthan Gum." Food Science and Biotechnology, vol. 34, no. 2, 2025, pp. 325-336, https://doi.org/10.1007/s10068-024-01672-3.