Cite
Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties.
MLA
Zhang, Xinrui, et al. “Structural Support of Zein Network to Rice Flour Gluten-Free Dough: Rheological, Textural and Thermal Properties.” Food Hydrocolloids, vol. 141, Aug. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.108721.
APA
Zhang, X., Wang, Z., Wang, L., Ou, X., Huang, J., & Luan, G. (2023). Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties. Food Hydrocolloids, 141, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.108721
Chicago
Zhang, Xinrui, Zhen Wang, Luyang Wang, Xingqi Ou, Jihong Huang, and Guangzhong Luan. 2023. “Structural Support of Zein Network to Rice Flour Gluten-Free Dough: Rheological, Textural and Thermal Properties.” Food Hydrocolloids 141 (August): N.PAG. doi:10.1016/j.foodhyd.2023.108721.