APA引文

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 Style (17th ed.) Citation

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引文

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.