LE, V., GI, d. F., ICF, M., MM, T., DE, L. A., & PJ, d. A. S. (2025). Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis. Foods (Basel, Switzerland), 14(13), . https://doi.org/10.3390/foods14132269
Chicago Style (17th ed.) CitationLE, Velásquez-Castillo, de Freitas GI, Moraes ICF, Tosi MM, López Angulo DE, and do Amaral Sobral PJ. "Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis." Foods (Basel, Switzerland) 14, no. 13 (2025). https://doi.org/10.3390/foods14132269.
MLA (9th ed.) CitationLE, Velásquez-Castillo, et al. "Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis." Foods (Basel, Switzerland), vol. 14, no. 13, 2025, https://doi.org/10.3390/foods14132269.
