WANG, H., NIE, Q., QIAO, J., ZHANG, Y., SHEN, H., LIU, X., . . . ZHANG, Y. Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWANG, Hongwei, Qinyue NIE, Jingyue QIAO, Yu ZHANG, Huishan SHEN, Xingli LIU, Xuewei ZHAO, Hua ZHANG, and Yanyan ZHANG. Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWANG, Hongwei, et al. Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread. The editorial department of Science and Technology of Food Industry.