Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch (Niangpi)

MLA

Yueyue He, et al. “Influence of Different Polysaccharides and Wobbling Processing on the Quality of Steamed Noodles with Wheat Starch (Niangpi).” International Journal of Food Properties, vol. 25, no. 1, Dec. 2022, pp. 1116–31. EBSCOhost, https://doi.org/10.1080/10942912.2022.2071288.

APA

Yueyue He, Bushra Safdar, He Li, Wenjie Song, Lu Li, Cunshe Chen, Mengdan Wu, & Xinqi Liu. (2022). Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch (Niangpi). International Journal of Food Properties, 25(1), 1116–1131. https://doi.org/10.1080/10942912.2022.2071288

Chicago

Yueyue He, Bushra Safdar, He Li, Wenjie Song, Lu Li, Cunshe Chen, Mengdan Wu, and Xinqi Liu. 2022. “Influence of Different Polysaccharides and Wobbling Processing on the Quality of Steamed Noodles with Wheat Starch (Niangpi).” International Journal of Food Properties 25 (1): 1116–31. doi:10.1080/10942912.2022.2071288.