Cite
Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch.
MLA
Ma, Yongshuai, et al. “Impact of Superheated Steam on the Moisture Transfer, Structural Characteristics and Rheological Properties of Wheat Starch.” Food Hydrocolloids, vol. 122, Jan. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2021.107089.
APA
Ma, Y., Zhang, H., Jin, Y., Xu, D., & Xu, X. (2022). Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch. Food Hydrocolloids, 122, N.PAG. https://doi.org/10.1016/j.foodhyd.2021.107089
Chicago
Ma, Yongshuai, Huang Zhang, Yamei Jin, Dan Xu, and Xueming Xu. 2022. “Impact of Superheated Steam on the Moisture Transfer, Structural Characteristics and Rheological Properties of Wheat Starch.” Food Hydrocolloids 122 (January): N.PAG. doi:10.1016/j.foodhyd.2021.107089.