Ängmo, N. (2022). Effects of polysaccharides and protein on rheological properties of a baobab-based sauce.
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Chicago Style (17th ed.) Citation
Ängmo, Nora. Effects of Polysaccharides and Protein on Rheological Properties of a Baobab-based Sauce. 2022.
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MLA (9th ed.) Citation
Ängmo, Nora. Effects of Polysaccharides and Protein on Rheological Properties of a Baobab-based Sauce. 2022.
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Warning: These citations may not always be 100% accurate.