The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method.

MLA

Puncha-Arnon, Santhanee, et al. “The Effect of Hydrolysis of Cassava Starch on the Characteristics of Microspheres Prepared by an Emulsification-Crosslinking Method.” International Journal of Biological Macromolecules, vol. 161, Oct. 2020, pp. 939–46. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2020.06.122.

APA

Puncha-Arnon, S., Wandee, Y., Uttapap, D., Puttanlek, C., & Rungsardthong, V. (2020). The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method. International Journal of Biological Macromolecules, 161, 939–946. https://doi.org/10.1016/j.ijbiomac.2020.06.122

Chicago

Puncha-Arnon, Santhanee, Yuree Wandee, Dudsadee Uttapap, Chureerat Puttanlek, and Vilai Rungsardthong. 2020. “The Effect of Hydrolysis of Cassava Starch on the Characteristics of Microspheres Prepared by an Emulsification-Crosslinking Method.” International Journal of Biological Macromolecules 161 (October): 939–46. doi:10.1016/j.ijbiomac.2020.06.122.