Cita APA (7a ed.)
TRINH, K. S., NGUYEN, V. T., PHAM, T. T., & NGUYEN, M. H. (2025). Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications. Current Research in Nutrition & Food Science, 13(1), 218-231.
Cita Chicago Style (17a ed.)
TRINH, KHANH SON, VINH TIEN NGUYEN, THANH TUNG PHAM, y MINH HAI NGUYEN. "Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications." Current Research in Nutrition & Food Science 13, no. 1 (2025): 218-231.
Cita MLA (9a ed.)
TRINH, KHANH SON, et al. "Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications." Current Research in Nutrition & Food Science, vol. 13, no. 1, 2025, pp. 218-231.
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