APA ציטוט

Parreño, R. P. J., & Carandang, M. B. Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS). Vol. 150, No. 4 (August 2021) pages 753-763..

Chicago Style (17th ed.) Citation

Parreño, Ronaldo P. Jr, and Maricar B. Carandang. "Effect of Modified Cassava Starch in Reduced-fat Mayonnaise by Correlating Emulsion Stability with Anti-oxidation Reaction Using Gas Chromatography-mass Spectrometry (GC-MS)." Vol. 150, No. 4 (August 2021) Pages 753-763. .

ציטוט MLA

Parreño, Ronaldo P. Jr, and Maricar B. Carandang. "Effect of Modified Cassava Starch in Reduced-fat Mayonnaise by Correlating Emulsion Stability with Anti-oxidation Reaction Using Gas Chromatography-mass Spectrometry (GC-MS)." Vol. 150, No. 4 (August 2021) Pages 753-763., .