Cita APA (7a ed.)

(2011). Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization.

Cita Chicago Style (17a ed.)

Influence of the Glycerol Content and Temperature on the Rheology of Native and Acetylated Starches During and After Gelatinization. 2011.

Cita MLA (8a ed.)

Influence of the Glycerol Content and Temperature on the Rheology of Native and Acetylated Starches During and After Gelatinization. 2011.