New Food Research Research from South Dakota State University Described (Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties)

MLA

“New Food Research Research from South Dakota State University Described (Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties).” Food Weekly News, 14 Mar. 2024, p. 281. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.785950672&authtype=sso&custid=ns315887.

APA

New Food Research Research from South Dakota State University Described (Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties). (2024, March 14). Food Weekly News, 281.

Chicago

Food Weekly News. 2024. “New Food Research Research from South Dakota State University Described (Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties),” March 14. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.785950672&authtype=sso&custid=ns315887.