Sensory and Physicochemical Properties of Sweet Potato Chips Made by Vacuum-Belt Drying.

MLA

Xu, Suxuan, et al. “Sensory and Physicochemical Properties of Sweet Potato Chips Made by Vacuum-Belt Drying.” Journal of Food Process Engineering, vol. 36, no. 3, June 2013, pp. 353–63. EBSCOhost, https://doi.org/10.1111/jfpe.12002.

APA

Xu, S., Pegg, R. B., & Kerr, W. L. (2013). Sensory and Physicochemical Properties of Sweet Potato Chips Made by Vacuum-Belt Drying. Journal of Food Process Engineering, 36(3), 353–363. https://doi.org/10.1111/jfpe.12002

Chicago

Xu, Suxuan, Ronald B. Pegg, and William L. Kerr. 2013. “Sensory and Physicochemical Properties of Sweet Potato Chips Made by Vacuum-Belt Drying.” Journal of Food Process Engineering 36 (3): 353–63. doi:10.1111/jfpe.12002.