Cite
Treatment and mechanism for hot melting starch by reducing the molecular chain winding and crystallinity.
MLA
Wang, Shen, et al. “Treatment and Mechanism for Hot Melting Starch by Reducing the Molecular Chain Winding and Crystallinity.” Carbohydrate Polymers, vol. 325, Feb. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.carbpol.2023.121574.
APA
Wang, S., Li, Y., Zhang, J., Man, J., Nie, Y., Ji, M., Chen, H., Li, F., & Zhang, C. (2024). Treatment and mechanism for hot melting starch by reducing the molecular chain winding and crystallinity. Carbohydrate Polymers, 325, N.PAG. https://doi.org/10.1016/j.carbpol.2023.121574
Chicago
Wang, Shen, Yanhui Li, Jingxian Zhang, Jia Man, Yanyan Nie, Maocheng Ji, Heyu Chen, Fangyi Li, and Chuanwei Zhang. 2024. “Treatment and Mechanism for Hot Melting Starch by Reducing the Molecular Chain Winding and Crystallinity.” Carbohydrate Polymers 325 (February): N.PAG. doi:10.1016/j.carbpol.2023.121574.