Cite
Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains.
MLA
Chou, Chin Fu, et al. “Evaluation of Kamaboko Quality Characteristics When It Is Produced Using Sorghum Distillers Grains.” Journal of Food Processing & Preservation, vol. 46, no. 2, Feb. 2022, pp. 1–8. EBSCOhost, https://doi.org/10.1111/jfpp.16295.
APA
Chou, C. F., Hsu, S. C., & Huang, Y. C. (2022). Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains. Journal of Food Processing & Preservation, 46(2), 1–8. https://doi.org/10.1111/jfpp.16295
Chicago
Chou, Chin Fu, Shu Chen Hsu, and Ying Che Huang. 2022. “Evaluation of Kamaboko Quality Characteristics When It Is Produced Using Sorghum Distillers Grains.” Journal of Food Processing & Preservation 46 (2): 1–8. doi:10.1111/jfpp.16295.