Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties.

MLA

Gómez Hoyos, Catalina, et al. “Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties.” Polymers (20734360), vol. 15, no. 20, Oct. 2023, p. 4157. EBSCOhost, https://doi.org/10.3390/polym15204157.

APA

Gómez Hoyos, C., Botero, L. D., Flórez-Caro, A., Velásquez-Cock, J. A., & Zuluaga, R. (2023). Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (20734360), 15(20), 4157. https://doi.org/10.3390/polym15204157

Chicago

Gómez Hoyos, Catalina, Luis David Botero, Andrea Flórez-Caro, Jorge Andrés Velásquez-Cock, and Robin Zuluaga. 2023. “Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties.” Polymers (20734360) 15 (20): 4157. doi:10.3390/polym15204157.