Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion. Iranian Association of Chemical Engineering (IAChE).
Chicago Style (17th ed.) CitationSoy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion. Iranian Association of Chemical Engineering (IAChE).
MLA (9th ed.) CitationSoy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion. Iranian Association of Chemical Engineering (IAChE).
Warning: These citations may not always be 100% accurate.