Zaytseva, L. V., Mazukabzova, E. V., & Bogachuk, M. N. Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
Chicago Style (17th ed.) CitationZaytseva, L. V., E. V. Mazukabzova, and M. N. Bogachuk. Investigation of the Effect of Pectins of Fruit and Vegetable Powders on the Technological Properties of Confectionery Glaze. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
MLA (9th ed.) CitationZaytseva, L. V., et al. Investigation of the Effect of Pectins of Fruit and Vegetable Powders on the Technological Properties of Confectionery Glaze. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.