Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals.

MLA

Chipón, Josefina, et al. “Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals.” Polymers (20734360), vol. 14, no. 8, Apr. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.3390/polym14081560.

APA

Chipón, J., Ramírez, K., Morales, J., & Díaz-Calderón, P. (2022). Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals. Polymers (20734360), 14(8), N.PAG. https://doi.org/10.3390/polym14081560

Chicago

Chipón, Josefina, Kassandra Ramírez, José Morales, and Paulo Díaz-Calderón. 2022. “Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals.” Polymers (20734360) 14 (8): N.PAG. doi:10.3390/polym14081560.