Mạc, X. H., & Nguyễn, T. T. M. (2024). IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION.
استشهاد بنمط شيكاغوMạc, Xuân Hòa, و Thị Thảo Minh Nguyễn. IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION. 2024.
MLA استشهادMạc, Xuân Hòa, و Thị Thảo Minh Nguyễn. IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION. 2024.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.