APA (7th ed.) Citation

ZHANG, X., LIU, J., LI, P., ZHAO, W., ZHANG, X., YANG, H., . . . ZHANG, A. Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

ZHANG, Xueyan, Jingke LIU, Pengliang LI, Wei ZHAO, Xiaodi ZHANG, Huan YANG, Qinghai SHENG, and Aixia ZHANG. Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

ZHANG, Xueyan, et al. Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough. The editorial department of Science and Technology of Food Industry.