Khalil, M. (2002). EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS. Egyptian Journal of Agricultural Sciences, 53(1), 59-72. doi: 10.21608/ejarc.2002.229985
MLA
M. M. Khalil. "EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS". Egyptian Journal of Agricultural Sciences, 53, 1, 2002, 59-72. doi: 10.21608/ejarc.2002.229985
HARVARD
Khalil, M. (2002). 'EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS', Egyptian Journal of Agricultural Sciences, 53(1), pp. 59-72. doi: 10.21608/ejarc.2002.229985
VANCOUVER
Khalil, M. EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS. Egyptian Journal of Agricultural Sciences, 2002; 53(1): 59-72. doi: 10.21608/ejarc.2002.229985
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