G, M., L, L., S, R., & N, S. Selection of optimal parameters for obtaining whipped products from egg whites. Kemerovo State University.
Chicago Style (17th ed.) CitationG, Magomedov, Lobosova L, Rozhkov S, and Selina N. Selection of Optimal Parameters for Obtaining Whipped Products from Egg Whites. Kemerovo State University.
MLA (9th ed.) CitationG, Magomedov, et al. Selection of Optimal Parameters for Obtaining Whipped Products from Egg Whites. Kemerovo State University.
Warning: These citations may not always be 100% accurate.