Mazukabzova, E. V., & Zaytseva, L. V. (2022). Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
Chicago Style (17th ed.) CitationMazukabzova, E. V., and L. V. Zaytseva. Organoleptic, Rheological and Crystallization Properties of Confectionery Glaze with Beet Powder. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2022.
MLA (9th ed.) CitationMazukabzova, E. V., and L. V. Zaytseva. Organoleptic, Rheological and Crystallization Properties of Confectionery Glaze with Beet Powder. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2022.
Warning: These citations may not always be 100% accurate.