YI Hongbo, L. J. Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour. China Food Publishing Company.
Chicago Style (17th ed.) CitationYI Hongbo, LI Jun. Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour. China Food Publishing Company.
MLA (9th ed.) CitationYI Hongbo, LI Jun. Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.