LU, L., SHEN, Q., LANG, S., YAO, D., WANG, L., & WANG, C. Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLU, Lele, Qin SHEN, Shuangjing LANG, Di YAO, Lidong WANG, and Changyuan WANG. Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLU, Lele, et al. Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.