Mạc, X. H., & Nguyễn, T. T. M. (2024). IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION.
シカゴスタイル引用形Mạc, Xuân Hòa, , Thị Thảo Minh Nguyễn. IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION. 2024.
MLA引用形式Mạc, Xuân Hòa, , Thị Thảo Minh Nguyễn. IMPROVING STABILITY OF CASHEW NUT MILK BY USING FOOD ADDITIVES AND HIGH PRESSURE HOMOGENISATION. 2024.
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