Citazione APA

Kraithong, S., & Rawdkuen, S. (2020). Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle. PeerJ.

Stile di citazione Chicago

Kraithong, Supaluck, e Saroat Rawdkuen. "Effects of Food Hydrocolloids On Quality Attributes of Extruded Red Jasmine Rice Noodle." PeerJ 2020.

Citazione MLA

Kraithong, Supaluck, e Saroat Rawdkuen. "Effects of Food Hydrocolloids On Quality Attributes of Extruded Red Jasmine Rice Noodle." PeerJ 2020.

Attenzione: Queste citazioni potrebbero non essere precise al 100%.