APA (7th ed.) Citation

Jiang, Y., Zhao, Y., Wang, D., & Deng, Y. Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. Wiley.

Chicago Style (17th ed.) Citation

Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. Wiley.

MLA (9th ed.) Citation

Jiang, Yongli, et al. Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. Wiley.