Kutsenkova, V. S., Nepovinnykh, N. V., & Yeganehzad, S. A. Hybrid Gel as a Substitute for Hard Fats in Confectionery. Kemerovo State University.
Chicago Style (17th ed.) CitationKutsenkova, Vasilissa S., Nataliia V. Nepovinnykh, and Samira A. Yeganehzad. Hybrid Gel as a Substitute for Hard Fats in Confectionery. Kemerovo State University.
MLA (9th ed.) CitationKutsenkova, Vasilissa S., et al. Hybrid Gel as a Substitute for Hard Fats in Confectionery. Kemerovo State University.
Warning: These citations may not always be 100% accurate.