APA (7th ed.) Citation

Song, M., Fan, Z., Liang, Z., Wang, S., Zhang, X., Pei, Y., . . . Zeng, J. Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough. Elsevier.

Chicago Style (17th ed.) Citation

Song, Mengdi, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, and Jie Zeng. Appropriate Amount of Modified Corn Flour Improves the Structural and Physicochemical Properties of Wheat Dough. Elsevier.

MLA (9th ed.) Citation

Song, Mengdi, et al. Appropriate Amount of Modified Corn Flour Improves the Structural and Physicochemical Properties of Wheat Dough. Elsevier.