Cita APA (7a ed.)
Ängmo, N. (2022). Effects of polysaccharides and protein on rheological properties of a baobab-based sauce.
Cita Chicago Style (17a ed.)
Ängmo, Nora. Effects of Polysaccharides and Protein on Rheological Properties of a Baobab-based Sauce. 2022.
Cita MLA (9a ed.)
Ängmo, Nora. Effects of Polysaccharides and Protein on Rheological Properties of a Baobab-based Sauce. 2022.
Precaución: Estas citas no son 100% exactas.