Silva, P. S. B. (2020). Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour.
Chicago Style (17th ed.) CitationSilva, Patrícia Sofia Brás. Effect of Enzymatic and Physical Gelation Methods and Xanthan Gum in the Gelation Capacity of Acheta Domesticus Flour. 2020.
MLA (8th ed.) CitationSilva, Patrícia Sofia Brás. Effect of Enzymatic and Physical Gelation Methods and Xanthan Gum in the Gelation Capacity of Acheta Domesticus Flour. 2020.
Warning: These citations may not always be 100% accurate.