Shi, M., Chen, Y., Zhu, X., Ji, X., & Yan, Y. Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles. MDPI AG.
Chicago Style (17th ed.) CitationShi, Miaomiao, Yirui Chen, Xiaopei Zhu, Xiaolong Ji, and Yizhe Yan. Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles. MDPI AG.
MLA (9th ed.) CitationShi, Miaomiao, et al. Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles. MDPI AG.
Warning: These citations may not always be 100% accurate.