APA (7th ed.) Citation

CHEN, S., HUA, Y., FANG, S., ZHANG, C., TANG, S., HUO, Y., . . . LI, H. Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

CHEN, Si, Yu HUA, Shiyi FANG, Chuanyi ZHANG, Shangwen TANG, Yinqiang HUO, Chuanju LIU, and Huanhuan LI. Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

CHEN, Si, et al. Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits. The editorial department of Science and Technology of Food Industry.