APA (7th ed.) Citation

Maiyo, N., Okoth, M., Abong, G., Ochieng, B. O., Khamis, F., Kababu, M., . . . Proestos, C. (2025). Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products. Journal of Food Processing & Preservation, 2025, 1. https://doi.org/10.1155/jfpp/8877620

Chicago Style (17th ed.) Citation

Maiyo, Nelly, Michael Okoth, George Abong, Brian O. Ochieng, Fathiya Khamis, Margaret Kababu, Chrysantus M. Tanga, and Charalampos Proestos. "Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products." Journal of Food Processing & Preservation 2025 (2025): 1. https://doi.org/10.1155/jfpp/8877620.

MLA (9th ed.) Citation

Maiyo, Nelly, et al. "Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products." Journal of Food Processing & Preservation, vol. 2025, 2025, p. 1, https://doi.org/10.1155/jfpp/8877620.