Cite
Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method.
MLA
Liu, Yongchang, et al. “Effects of Different Proportions of Erythritol and Mannitol on the Physicochemical Properties of Corn Starch Films Prepared via the Flow Elongation Method.” Food Chemistry, vol. 437, Mar. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137899.
APA
Liu, Y., Wei, Z., Wang, J., Wu, Y., Xu, X., Wang, B., & Abd El-Aty, A. M. (2024). Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method. Food Chemistry, 437, N.PAG. https://doi.org/10.1016/j.foodchem.2023.137899
Chicago
Liu, Yongchang, Zusheng Wei, Jiarui Wang, Yinliang Wu, Xin Xu, Bin Wang, and A.M. Abd El-Aty. 2024. “Effects of Different Proportions of Erythritol and Mannitol on the Physicochemical Properties of Corn Starch Films Prepared via the Flow Elongation Method.” Food Chemistry 437 (March): N.PAG. doi:10.1016/j.foodchem.2023.137899.