APA (7th ed.) Citation

Liu, C., Dai, B., Luo, X., Song, H., & Li, X. Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. MDPI AG.

Chicago Style (17th ed.) Citation

Liu, Chang, Bing Dai, Xiaohong Luo, Hongdong Song, and Xingjun Li. Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. MDPI AG.

MLA (9th ed.) Citation

Liu, Chang, et al. Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. MDPI AG.