(2022). Convective drying kinetics of squash epicarp of cucurbita maxima and its uses in developing gluten-free bread.
Chicago Style (17th ed.) CitationConvective Drying Kinetics of Squash Epicarp of Cucurbita Maxima and Its Uses in Developing Gluten-free Bread. 2022.
MLA (8th ed.) CitationConvective Drying Kinetics of Squash Epicarp of Cucurbita Maxima and Its Uses in Developing Gluten-free Bread. 2022.
Warning: These citations may not always be 100% accurate.