Gao, X., Chen, F., Zhang, L., Bu, G., & Fan, M. Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread. Wiley.
Chicago Style (17th ed.) CitationGao, Xue-Li, Fu-Sheng Chen, Li-Fen Zhang, Guan-Hao Bu, and Ming-Tao Fan. Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread. Wiley.
MLA (9th ed.) CitationGao, Xue-Li, et al. Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread. Wiley.
Warning: These citations may not always be 100% accurate.