APA (7th ed.) Citation

Moshtaghian, H., Parchami, M., Rousta, K., & Lennartsson, P. R. (2022). Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread. Applied Sciences (2076-3417), 12(21), 11067. https://doi.org/10.3390/app122111067

Chicago Style (17th ed.) Citation

Moshtaghian, Hanieh, Mohsen Parchami, Kamran Rousta, and Patrik R. Lennartsson. "Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread." Applied Sciences (2076-3417) 12, no. 21 (2022): 11067. https://doi.org/10.3390/app122111067.

MLA (9th ed.) Citation

Moshtaghian, Hanieh, et al. "Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread." Applied Sciences (2076-3417), vol. 12, no. 21, 2022, p. 11067, https://doi.org/10.3390/app122111067.