H, R. N. N. M. I. K. R. N. N. Y. T. (2018). Rheological flow models of banana peel pectin jellies as affected by sugar concentration. International Journal of Food Properties, 21(1), . https://doi.org/10.1080/10942912.2018.1514505
Chicagoスタイル(17版)引用形式H, Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama. "Rheological Flow Models of Banana Peel Pectin Jellies as Affected by Sugar Concentration." International Journal of Food Properties 21, no. 1 (2018). https://doi.org/10.1080/10942912.2018.1514505.
MLA(8版)引用形式H, Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama. "Rheological Flow Models of Banana Peel Pectin Jellies as Affected by Sugar Concentration." International Journal of Food Properties, vol. 21, no. 1, 2018, https://doi.org/10.1080/10942912.2018.1514505.