APA (7th ed.) Citation

Ahn, Y., Oh, G., Kim, W., & Kwon, S. (2026). Effects of Goji Berry (Lycium barbarum) Powder on the Quality Characteristics, Pasting Properties, and Antioxidant Activity of Gluten-Free Cupcakes Prepared with Baromi2 Rice Flour. Applied Sciences (2076-3417), 16(9), 4380. https://doi.org/10.3390/app16094380

Chicago Style (17th ed.) Citation

Ahn, Young-Hu, Geon Oh, Woo-Hyun Kim, and Sang-Chul Kwon. "Effects of Goji Berry (Lycium Barbarum) Powder on the Quality Characteristics, Pasting Properties, and Antioxidant Activity of Gluten-Free Cupcakes Prepared with Baromi2 Rice Flour." Applied Sciences (2076-3417) 16, no. 9 (2026): 4380. https://doi.org/10.3390/app16094380.

MLA (9th ed.) Citation

Ahn, Young-Hu, et al. "Effects of Goji Berry (Lycium Barbarum) Powder on the Quality Characteristics, Pasting Properties, and Antioxidant Activity of Gluten-Free Cupcakes Prepared with Baromi2 Rice Flour." Applied Sciences (2076-3417), vol. 16, no. 9, 2026, p. 4380, https://doi.org/10.3390/app16094380.