WEI, L., LIU, Y., CHI, Y., & CHI, Y. Improvement of Functional Properties of Egg White by High-pressure Homogenisation with Xylo-Oligosaccharide and Its Application in Ice Creams. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWEI, Lingzhi, Yaotong LIU, Yujie CHI, and Yuan CHI. Improvement of Functional Properties of Egg White by High-pressure Homogenisation with Xylo-Oligosaccharide and Its Application in Ice Creams. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWEI, Lingzhi, et al. Improvement of Functional Properties of Egg White by High-pressure Homogenisation with Xylo-Oligosaccharide and Its Application in Ice Creams. The editorial department of Science and Technology of Food Industry.