Cite
Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality.
MLA
Li, Limin, et al. “Effect of Oven Roasting on Major Chemical Components in Cereals and Its Modulation on Flour‐based Products Quality.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 88, no. 7, July 2023, pp. 2740–57. EBSCOhost, https://doi.org/10.1111/1750-3841.16625.
APA
Li, L., Wang, Q., Liu, C., Hong, J., & Zheng, X. (2023). Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality. Journal of Food Science (John Wiley & Sons, Inc.), 88(7), 2740–2757. https://doi.org/10.1111/1750-3841.16625
Chicago
Li, Limin, Qingfa Wang, Chong Liu, Jing Hong, and Xueling Zheng. 2023. “Effect of Oven Roasting on Major Chemical Components in Cereals and Its Modulation on Flour‐based Products Quality.” Journal of Food Science (John Wiley & Sons, Inc.) 88 (7): 2740–57. doi:10.1111/1750-3841.16625.