Abdul Hadi, N.; Wiege, B.; Stabenau, S.; Marefati, A.; Rayner, M.
Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR. Foods 2020, 9, 83.
https://doi.org/10.3390/foods9010083
AMA Style
Abdul Hadi N, Wiege B, Stabenau S, Marefati A, Rayner M.
Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR. Foods. 2020; 9(1):83.
https://doi.org/10.3390/foods9010083
Chicago/Turabian Style
Abdul Hadi, Nabilah, Berthold Wiege, Sebastian Stabenau, Ali Marefati, and Marilyn Rayner.
2020. "Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR" Foods 9, no. 1: 83.
https://doi.org/10.3390/foods9010083
APA Style
Abdul Hadi, N., Wiege, B., Stabenau, S., Marefati, A., & Rayner, M.
(2020). Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR. Foods, 9(1), 83.
https://doi.org/10.3390/foods9010083