APA (7th ed.) Citation

Lafta, S. S. USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE. Baghdad University.

Chicago Style (17th ed.) Citation

Lafta, Shaymaa Saady. USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE. Baghdad University.

MLA (9th ed.) Citation

Lafta, Shaymaa Saady. USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE. Baghdad University.

Warning: These citations may not always be 100% accurate.