Lin, H.-T.V.; Chen, G.-W.; Chang, K.-L.B.; Bo, Y.-J.; Sung, W.-C.
Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells. Foods 2023, 12, 2696.
https://doi.org/10.3390/foods12142696
AMA Style
Lin H-TV, Chen G-W, Chang K-LB, Bo Y-J, Sung W-C.
Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells. Foods. 2023; 12(14):2696.
https://doi.org/10.3390/foods12142696
Chicago/Turabian Style
Lin, Hong-Ting Victor, Guan-Wen Chen, Ke-Liang Bruce Chang, Yi-Jun Bo, and Wen-Chieh Sung.
2023. "Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells" Foods 12, no. 14: 2696.
https://doi.org/10.3390/foods12142696
APA Style
Lin, H.-T. V., Chen, G.-W., Chang, K.-L. B., Bo, Y.-J., & Sung, W.-C.
(2023). Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells. Foods, 12(14), 2696.
https://doi.org/10.3390/foods12142696