Cite
Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.
MLA
Kumar, Raushan, et al. “Development of Functional Extruded Snacks by Utilizing Paste Shrimp (Acetes Spp.): Process Optimization and Quality Evaluation.” Journal of the Science of Food & Agriculture, vol. 98, no. 6, Apr. 2018, pp. 2393–401. EBSCOhost, https://doi.org/10.1002/jsfa.8731.
APA
Kumar, R., Xavier, K. A. M., Lekshmi, M., Dhanabalan, V., Thachil, M. T., Balange, A. K., & Gudipati, V. (2018). Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation. Journal of the Science of Food & Agriculture, 98(6), 2393–2401. https://doi.org/10.1002/jsfa.8731
Chicago
Kumar, Raushan, K. A. Martin Xavier, Manjusha Lekshmi, Vignaesh Dhanabalan, Madonna T. Thachil, Amjad K. Balange, and Venkateshwarlu Gudipati. 2018. “Development of Functional Extruded Snacks by Utilizing Paste Shrimp (Acetes Spp.): Process Optimization and Quality Evaluation.” Journal of the Science of Food & Agriculture 98 (6): 2393–2401. doi:10.1002/jsfa.8731.