Das, A. B., Goud, V. V., & Das, C. (2020). Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food Sci Biotechnol.
シカゴスタイル引用形Das, Amit Baran, Vaibhav V. Goud, , Chandan Das. "Influence of Extrusion Cooking On Phytochemical, Physical and Sorption Isotherm Properties of Rice Extrudate Infused With Microencapsulated Anthocyanin." Food Sci Biotechnol 2020.
MLA引用形式Das, Amit Baran, Vaibhav V. Goud, , Chandan Das. "Influence of Extrusion Cooking On Phytochemical, Physical and Sorption Isotherm Properties of Rice Extrudate Infused With Microencapsulated Anthocyanin." Food Sci Biotechnol 2020.
警告: この引用は必ずしも正確ではありません.