Cite
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
MLA
Xie, Chun, et al. “Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.” Gels (2310-2861), vol. 10, no. 5, May 2024, p. 347. EBSCOhost, https://doi.org/10.3390/gels10050347.
APA
Xie, C., Liu, G.-H., Liang, M.-H., Li, S.-H., & Kang, Z.-L. (2024). Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter. Gels (2310-2861), 10(5), 347. https://doi.org/10.3390/gels10050347
Chicago
Xie, Chun, Guang-Hui Liu, Ming-Hui Liang, Si-Han Li, and Zhuang-Li Kang. 2024. “Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.” Gels (2310-2861) 10 (5): 347. doi:10.3390/gels10050347.