GUO, H., SUN, H., MA, M., MU, T., & LI, Y. Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationGUO, Hao, Hongnan SUN, Mengmei MA, Taihua MU, and Yang LI. Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationGUO, Hao, et al. Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method. The editorial department of Science and Technology of Food Industry.