Pycia, K., Gryszkin, A., Berski, W., & Juszczak, L. (2018). The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions. Polymers (Basel).
シカゴスタイル引用形Pycia, Karolina, Artur Gryszkin, Wiktor Berski, , Lesław Juszczak. "The Influence of Chemically Modified Potato Maltodextrins On Stability and Rheological Properties of Model Oil-in-Water Emulsions." Polymers (Basel) 2018.
MLA引用形式Pycia, Karolina, Artur Gryszkin, Wiktor Berski, , Lesław Juszczak. "The Influence of Chemically Modified Potato Maltodextrins On Stability and Rheological Properties of Model Oil-in-Water Emulsions." Polymers (Basel) 2018.
警告: この引用は必ずしも正確ではありません.