APA (7th ed.) Citation

Kaur, M., Khan, U. M., Bayram, I., Bhatia, S., & Gupta, U. Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese. Elsevier.

Chicago Style (17th ed.) Citation

Kaur, Manpreet, Usman Mir Khan, Ipek Bayram, Surekha Bhatia, and Urmila Gupta. Advancing Microalgal Applications: Process Optimization and Functional Integration of Lyophilized Spirulina Biomass in Formation of Protein-enriched Cheddar-type Cheese. Elsevier.

MLA (9th ed.) Citation

Kaur, Manpreet, et al. Advancing Microalgal Applications: Process Optimization and Functional Integration of Lyophilized Spirulina Biomass in Formation of Protein-enriched Cheddar-type Cheese. Elsevier.