WU Yingmei, X. L. Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality. China Food Publishing Company.
Chicago Style (17th ed.) CitationWU Yingmei, XU Longquan. Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality. China Food Publishing Company.
MLA (9th ed.) CitationWU Yingmei, XU Longquan. Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.