APA (7th ed.) Citation

Tabrestani, P. S., Kashiri, M., Maghsoudlou, Y., Shahiritabarestani, H., & Ghorbani, M. (2023). Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers. Ferdowsi University of Mashhad.

Chicago Style (17th ed.) Citation

Tabrestani, Parisa Shahiri, Mahboobeh Kashiri, Yahya Maghsoudlou, Hoda Shahiritabarestani, and Mohammad Ghorbani. Evaluation of Prickly Pear’s Pulp Powder (Opuntia Stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers. Ferdowsi University of Mashhad, 2023.

MLA (9th ed.) Citation

Tabrestani, Parisa Shahiri, et al. Evaluation of Prickly Pear’s Pulp Powder (Opuntia Stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers. Ferdowsi University of Mashhad, 2023.