Cite
Properties, preparation methods, and application of sour starches in the food
MLA
Sneh Punia Bangar, et al. “Properties, Preparation Methods, and Application of Sour Starches in the Food.” Trends in Food Science & Technology, vol. 121, Mar. 2022, pp. 44–58. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........5fa6c4b586e657f08e22c6b320dc8425&authtype=sso&custid=ns315887.
APA
Sneh Punia Bangar, William Scott Whiteside, Arashdeep Singh, Fatih Özogul, Antima Gupta, & Suresh Kumar Gahlawat. (2022). Properties, preparation methods, and application of sour starches in the food. Trends in Food Science & Technology, 121, 44–58.
Chicago
Sneh Punia Bangar, William Scott Whiteside, Arashdeep Singh, Fatih Özogul, Antima Gupta, and Suresh Kumar Gahlawat. 2022. “Properties, Preparation Methods, and Application of Sour Starches in the Food.” Trends in Food Science & Technology 121 (March): 44–58. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........5fa6c4b586e657f08e22c6b320dc8425&authtype=sso&custid=ns315887.