Linlin, N. (2024). Development of butter cookies using seaweed (kappaphycus alvarezii) flour and overripe banana sweetener by response surface methodology and sensory evaluation.
Chicagoスタイル(17版)引用形式Linlin, Nie. Development of Butter Cookies Using Seaweed (kappaphycus Alvarezii) Flour and Overripe Banana Sweetener by Response Surface Methodology and Sensory Evaluation. 2024.
MLA(9版)引用形式Linlin, Nie. Development of Butter Cookies Using Seaweed (kappaphycus Alvarezii) Flour and Overripe Banana Sweetener by Response Surface Methodology and Sensory Evaluation. 2024.
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