LOU,Wenjuan, ZHOU,Haixu, LI,Bo, & NATALIYA,Grevtseva. (2022). Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
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Chicago Style (17th ed.) Citation
LOU,Wenjuan, ZHOU,Haixu, LI,Bo, and NATALIYA,Grevtseva. Rheological, Pasting and Sensory Properties of Biscuits Supplemented with Grape Pomace Powder. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022.
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MLA (9th ed.) Citation
LOU,Wenjuan, et al. Rheological, Pasting and Sensory Properties of Biscuits Supplemented with Grape Pomace Powder. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022.
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Warning: These citations may not always be 100% accurate.