Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage

MLA

YAO Qian-ru, et al. “Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage.” Liang You Shipin Ke-Ji, vol. 32, no. 1, Jan. 2024, pp. 105–12. EBSCOhost, https://doi.org/10.16210/j.cnki.1007-7561.2024.01.014.

APA

YAO Qian-ru, YU Zhong-zhao, ZHANG De-peng, ZHANG Yi, DU Yu-meng, LI Hui, YANG Hai-ying, & DU Yi-jun. (2024). Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage. Liang You Shipin Ke-Ji, 32(1), 105–112. https://doi.org/10.16210/j.cnki.1007-7561.2024.01.014

Chicago

YAO Qian-ru, YU Zhong-zhao, ZHANG De-peng, ZHANG Yi, DU Yu-meng, LI Hui, YANG Hai-ying, and DU Yi-jun. 2024. “Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage.” Liang You Shipin Ke-Ji 32 (1): 105–12. doi:10.16210/j.cnki.1007-7561.2024.01.014.