Cite
Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles.
MLA
Fu, Yang, et al. “Effect of Mulberry Leaf Polysaccharides on the Physicochemical, Rheological, Microstructure Properties and in Vitro Starch Digestibility of Wheat Starch during the Freeze-Thaw Cycles.” Food Hydrocolloids, vol. 144, Nov. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.109057.
APA
Fu, Y., Zhou, J., Liu, D., Castagnini, J. M., Barba, F. J., Yan, Y., Liu, X., & Wang, X. (2023). Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles. Food Hydrocolloids, 144, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.109057
Chicago
Fu, Yang, Jianjun Zhou, Dezheng Liu, Juan Manuel Castagnini, Francisco J. Barba, Yue Yan, Xiaorong Liu, and Xuedong Wang. 2023. “Effect of Mulberry Leaf Polysaccharides on the Physicochemical, Rheological, Microstructure Properties and in Vitro Starch Digestibility of Wheat Starch during the Freeze-Thaw Cycles.” Food Hydrocolloids 144 (November): N.PAG. doi:10.1016/j.foodhyd.2023.109057.