Cite
Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch.
MLA
Li, Junhua, et al. “Freeze-Thaw Stability of Konjac Glucomannan Hydrogels Supplemented with Natural Tapioca/Corn Starch.” LWT - Food Science & Technology, vol. 182, June 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2023.114841.
APA
Li, J., Zhu, M., Gu, L., Su, Y., Yang, Y., Chang, C., & Han, Q. (2023). Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch. LWT - Food Science & Technology, 182, N.PAG. https://doi.org/10.1016/j.lwt.2023.114841
Chicago
Li, Junhua, Min Zhu, Luping Gu, Yujie Su, Yanjun Yang, Cuihua Chang, and Qi Han. 2023. “Freeze-Thaw Stability of Konjac Glucomannan Hydrogels Supplemented with Natural Tapioca/Corn Starch.” LWT - Food Science & Technology 182 (June): N.PAG. doi:10.1016/j.lwt.2023.114841.