Paola, R. D. D., Asis, R., & Aldao, M. A. J. Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method.
Chicago Style (17th ed.) CitationPaola, Romina D. Di, Ramon Asis, and Mario A. J. Aldao. Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method.
MLA (9th ed.) CitationPaola, Romina D. Di, et al. Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method.
Warning: These citations may not always be 100% accurate.
