Cite
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage.
MLA
Qi, Xuepan, et al. “Impacts of Surfactin on the Qualities and Gluten Network Structure of Fresh Noodles during Storage.” Food Hydrocolloids, vol. 138, May 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2022.108417.
APA
Qi, X., Hong, T., Nie, A., Xu, D., Jin, Y., Xu, X., & Wu, F. (2023). Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage. Food Hydrocolloids, 138, N.PAG. https://doi.org/10.1016/j.foodhyd.2022.108417
Chicago
Qi, Xuepan, Tingting Hong, Anying Nie, Dan Xu, Yamei Jin, Xueming Xu, and Fengfeng Wu. 2023. “Impacts of Surfactin on the Qualities and Gluten Network Structure of Fresh Noodles during Storage.” Food Hydrocolloids 138 (May): N.PAG. doi:10.1016/j.foodhyd.2022.108417.