WANG Hongwei, L. X. Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough. China Food Publishing Company.
Chicago Style (17th ed.) CitationWANG Hongwei, LI Xiangjie. Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough. China Food Publishing Company.
MLA (9th ed.) CitationWANG Hongwei, LI Xiangjie. Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.