APA引文

Techarang, J., Apichartsrangkoon, A., Pathomrungsiyounggul, P., Chaikham, P., & Dajanta, K. (2018). Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans.

Chicago Style Citation

Techarang, Jiranat, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul, Pittaya Chaikham, and Katekan Dajanta. Viscoelastic Behavior and Physico-chemical Characteristics of Heated Swai-fish (Pangasius Hypophthalmus) Based Emulsion Containing Fermented Soybeans. 2018.

MLA引文

Techarang, Jiranat, et al. Viscoelastic Behavior and Physico-chemical Characteristics of Heated Swai-fish (Pangasius Hypophthalmus) Based Emulsion Containing Fermented Soybeans. 2018.