Functional Enhancement of Guar Gum-Based Hydrogel by Polydopamine and Nanocellulose.

MLA

Pak, SolJu, and Fang Chen. “Functional Enhancement of Guar Gum-Based Hydrogel by Polydopamine and Nanocellulose.” Foods (Basel, Switzerland), vol. 12, no. 6, Mar. 2023. EBSCOhost, https://doi.org/10.3390/foods12061304.

APA

Pak, S., & Chen, F. (2023). Functional Enhancement of Guar Gum-Based Hydrogel by Polydopamine and Nanocellulose. Foods (Basel, Switzerland), 12(6). https://doi.org/10.3390/foods12061304

Chicago

Pak, SolJu, and Fang Chen. 2023. “Functional Enhancement of Guar Gum-Based Hydrogel by Polydopamine and Nanocellulose.” Foods (Basel, Switzerland) 12 (6). doi:10.3390/foods12061304.