(2026). Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972. Italian Journal of Food Science.
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Chicago Style (17th ed.) Citation
"Corrigendum to: Enhancing the Physicochemical Properties and Oxidative Stability of Wheat Germoil by Blending with Local and Imported Buffalo (Bubalus Bubalis) Butter Fats. Italian Journal of Food Science, 2025;Vol. 37(2). Https://doi.org/10.15586/ijfs.v37i2.2972."
Italian Journal of Food Science 2026.
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MLA (9th ed.) Citation
"Corrigendum to: Enhancing the Physicochemical Properties and Oxidative Stability of Wheat Germoil by Blending with Local and Imported Buffalo (Bubalus Bubalis) Butter Fats. Italian Journal of Food Science, 2025;Vol. 37(2). Https://doi.org/10.15586/ijfs.v37i2.2972."
Italian Journal of Food Science, 2026.
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Warning: These citations may not always be 100% accurate.