Wang, J.; Ding, Y.; Wang, M.; Cui, T.; Peng, Z.; Cheng, J.
Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui. Foods 2021, 10, 3132.
https://doi.org/10.3390/foods10123132
AMA Style
Wang J, Ding Y, Wang M, Cui T, Peng Z, Cheng J.
Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui. Foods. 2021; 10(12):3132.
https://doi.org/10.3390/foods10123132
Chicago/Turabian Style
Wang, Jiarong, Yangyue Ding, Mingyang Wang, Tianqi Cui, Zeyu Peng, and Jianjun Cheng.
2021. "Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui" Foods 10, no. 12: 3132.
https://doi.org/10.3390/foods10123132
APA Style
Wang, J., Ding, Y., Wang, M., Cui, T., Peng, Z., & Cheng, J.
(2021). Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui. Foods, 10(12), 3132.
https://doi.org/10.3390/foods10123132