Yang, Z., Swedlund, P., Gu, Q., Hemar, Y., & Chaieb, S. (2016). Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate. PLoS One.
শিকাগো স্টাইলে সাইটেশনYang, Zhi, Peter Swedlund, Qinfen Gu, Yacine Hemar, এবং Sahraoui Chaieb. "Retrogradation of Maize Starch After High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate." PLoS One 2016.
এমএলএ সাইটেশনYang, Zhi, et al. "Retrogradation of Maize Starch After High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate." PLoS One 2016.
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