(2026). Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt. BioNanoScience.
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Chicago Style (17th ed.) Citation
"Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt."
BioNanoScience 2026.
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MLA (9th ed.) Citation
"Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt."
BioNanoScience, 2026.
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Warning: These citations may not always be 100% accurate.