Cite
Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation.
MLA
Zhang, Yao, et al. “Comparison of Dextran Molecular Weight on Wheat Bread Quality and Their Performance in Dough Rheology and Starch Retrogradation.” LWT - Food Science & Technology, vol. 98, Dec. 2018, pp. 39–45. EBSCOhost, https://doi.org/10.1016/j.lwt.2018.08.021.
APA
Zhang, Y., Li, D., Yang, N., Jin, Z., & Xu, X. (2018). Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation. LWT - Food Science & Technology, 98, 39–45. https://doi.org/10.1016/j.lwt.2018.08.021
Chicago
Zhang, Yao, Dandan Li, Na Yang, Zhengyu Jin, and Xueming Xu. 2018. “Comparison of Dextran Molecular Weight on Wheat Bread Quality and Their Performance in Dough Rheology and Starch Retrogradation.” LWT - Food Science & Technology 98 (December): 39–45. doi:10.1016/j.lwt.2018.08.021.