Cite
Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice.
MLA
Tian, Yaoqi, et al. “Effect of Different Pressure-Soaking Treatments on Color, Texture, Morphology and Retrogradation Properties of Cooked Rice.” LWT - Food Science & Technology, vol. 55, no. 1, Jan. 2014, pp. 368–73. EBSCOhost, https://doi.org/10.1016/j.lwt.2013.09.020.
APA
Tian, Y., Zhao, J., Xie, Z., Wang, J., Xu, X., & Jin, Z. (2014). Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice. LWT - Food Science & Technology, 55(1), 368–373. https://doi.org/10.1016/j.lwt.2013.09.020
Chicago
Tian, Yaoqi, Jianwei Zhao, Zhengjun Xie, Jinpeng Wang, Xueming Xu, and Zhengyu Jin. 2014. “Effect of Different Pressure-Soaking Treatments on Color, Texture, Morphology and Retrogradation Properties of Cooked Rice.” LWT - Food Science & Technology 55 (1): 368–73. doi:10.1016/j.lwt.2013.09.020.