Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.

MLA

Kumari, Swati, et al. “Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.” Food Science of Animal Resources, vol. 44, no. 5, Sept. 2024, pp. 1156–66. EBSCOhost, https://doi.org/10.5851/kosfa.2024.e69.

APA

Kumari, S., Kim, S.-H., Kim, C.-J., Chung, Y. S., Hwang, Y.-H., & Joo, S.-T. (2024). Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning. Food Science of Animal Resources, 44(5), 1156–1166. https://doi.org/10.5851/kosfa.2024.e69

Chicago

Kumari, Swati, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, and Seon-Tea Joo. 2024. “Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.” Food Science of Animal Resources 44 (5): 1156–66. doi:10.5851/kosfa.2024.e69.