Cite
Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments.
MLA
Peng, Pai, et al. “Dynamic Behaviors of Protein and Starch and Interactions Associated with Glutenin Composition in Wheat Dough Matrices during Sequential Thermo-Mechanical Treatments.” Food Research International, vol. 154, Apr. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodres.2022.110986.
APA
Peng, P., Wang, X., Zou, X., Zhang, X., & Hu, X. (2022). Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments. Food Research International, 154, N.PAG. https://doi.org/10.1016/j.foodres.2022.110986
Chicago
Peng, Pai, Xiaolong Wang, Xiaoyang Zou, Xiaoke Zhang, and Xinzhong Hu. 2022. “Dynamic Behaviors of Protein and Starch and Interactions Associated with Glutenin Composition in Wheat Dough Matrices during Sequential Thermo-Mechanical Treatments.” Food Research International 154 (April): N.PAG. doi:10.1016/j.foodres.2022.110986.