Cite
Effect of the addition of microwave, roasting pre‐treated pea flour on dough properties, sensory attributes, and nutritional profiles of steamed bread.
MLA
Sun, Hui, et al. “Effect of the Addition of Microwave, Roasting Pre‐treated Pea Flour on Dough Properties, Sensory Attributes, and Nutritional Profiles of Steamed Bread.” International Journal of Food Science & Technology, vol. 58, no. 4, Apr. 2023, pp. 1810–20. EBSCOhost, https://doi.org/10.1111/ijfs.16317.
APA
Sun, H., Yang, W., Ouyang, S., Duan, X., Chang, L., Hong, Y., & Fang, X. (2023). Effect of the addition of microwave, roasting pre‐treated pea flour on dough properties, sensory attributes, and nutritional profiles of steamed bread. International Journal of Food Science & Technology, 58(4), 1810–1820. https://doi.org/10.1111/ijfs.16317
Chicago
Sun, Hui, Weiqiao Yang, Shuhong Ouyang, Xiaoliang Duan, Liu Chang, Yu Hong, and Xiuli Fang. 2023. “Effect of the Addition of Microwave, Roasting Pre‐treated Pea Flour on Dough Properties, Sensory Attributes, and Nutritional Profiles of Steamed Bread.” International Journal of Food Science & Technology 58 (4): 1810–20. doi:10.1111/ijfs.16317.