Zeng, Y., Wang, J., Bao, M., Wu, Y., & Chen, Z. Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. MDPI AG.
Chicago Style (17th ed.) CitationZeng, Yan, Jie Wang, Mengxiao Bao, Yue Wu, and Zhigang Chen. Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. MDPI AG.
MLA (9th ed.) CitationZeng, Yan, et al. Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. MDPI AG.
Warning: These citations may not always be 100% accurate.