ZHAO Jinhong, Q. X. Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationZHAO Jinhong, QIU Xue. Effect of Different Yeast on the Quality of Steamed Bread Made by Self-fermentable Flour During the Accelerated Experimental Storage. Editorial Department of China Brewing.
MLA (9th ed.) CitationZHAO Jinhong, QIU Xue. Effect of Different Yeast on the Quality of Steamed Bread Made by Self-fermentable Flour During the Accelerated Experimental Storage. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.