Cite
Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel.
MLA
Li, Yue, et al. “Effects of Abelmoschus Manihot Gum Content, Heating Temperature and Salt Ions on the Texture and Rheology Properties of Konjac Gum/Abelmoschus Manihot Gum Composite Gel.” International Journal of Biological Macromolecules, vol. 236, May 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2023.123970.
APA
Li, Y., He, D., Zheng, C., Zhou, A., Yi, D., & Wu, Y. (2023). Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel. International Journal of Biological Macromolecules, 236, N.PAG. https://doi.org/10.1016/j.ijbiomac.2023.123970
Chicago
Li, Yue, Dan He, Chao Zheng, Anqiong Zhou, Danhui Yi, and Yinglong Wu. 2023. “Effects of Abelmoschus Manihot Gum Content, Heating Temperature and Salt Ions on the Texture and Rheology Properties of Konjac Gum/Abelmoschus Manihot Gum Composite Gel.” International Journal of Biological Macromolecules 236 (May): N.PAG. doi:10.1016/j.ijbiomac.2023.123970.