Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.

MLA

Liu, Y., et al. “Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.” Journal of Food Science (Wiley-Blackwell), vol. 65, no. 7, Oct. 2000, pp. 1253–59. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2000.tb10274.x.

APA

Liu, Y., Hsieh, F., Heymann, H., & Huff, H. E. (2000). Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff. Journal of Food Science (Wiley-Blackwell), 65(7), 1253–1259. https://doi.org/10.1111/j.1365-2621.2000.tb10274.x

Chicago

Liu, Y., F. Hsieh, H. Heymann, and H. E. Huff. 2000. “Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.” Journal of Food Science (Wiley-Blackwell) 65 (7): 1253–59. doi:10.1111/j.1365-2621.2000.tb10274.x.