Marsh, M., Hossain, M. T., & Ewoldt, R. (2025). Egg yolk as a model for gelation: From rheometry to flow physics.
Style de citation Chicago (17e éd.)Marsh, Maxwell, Mohammad Tanver Hossain, et Randy Ewoldt. Egg Yolk as a Model for Gelation: From Rheometry to Flow Physics. 2025.
Style de citation MLA (9e éd.)Marsh, Maxwell, et al. Egg Yolk as a Model for Gelation: From Rheometry to Flow Physics. 2025.
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