Cite
The important role of crystallinity and amylose ratio in thermal stability of starches.
MLA
Lemos, Paulo Vitor França, et al. “The Important Role of Crystallinity and Amylose Ratio in Thermal Stability of Starches.” Journal of Thermal Analysis & Calorimetry, vol. 131, no. 3, Mar. 2018, pp. 2555–67. EBSCOhost, https://doi.org/10.1007/s10973-017-6834-y.
APA
Lemos, P. V. F., Barbosa, L. S., Ramos, I. G., Druzian, J. I., & Coelho, R. E. (2018). The important role of crystallinity and amylose ratio in thermal stability of starches. Journal of Thermal Analysis & Calorimetry, 131(3), 2555–2567. https://doi.org/10.1007/s10973-017-6834-y
Chicago
Lemos, Paulo Vitor França, Leandro Santos Barbosa, Ingrid Graça Ramos, Janice Izabel Druzian, and Rodrigo Estevam Coelho. 2018. “The Important Role of Crystallinity and Amylose Ratio in Thermal Stability of Starches.” Journal of Thermal Analysis & Calorimetry 131 (3): 2555–67. doi:10.1007/s10973-017-6834-y.