Li, Y.;                     Wang, Y.;                     Qiu, X.;                     Fan, M.;                     Wang, L.;                     Qian, H.    
        Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure. Foods 2023, 12, 3607.
    https://doi.org/10.3390/foods12193607
    AMA Style
    
                                Li Y,                                 Wang Y,                                 Qiu X,                                 Fan M,                                 Wang L,                                 Qian H.        
                Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure. Foods. 2023; 12(19):3607.
        https://doi.org/10.3390/foods12193607
    
    Chicago/Turabian Style
    
                                Li, Yan,                                 Yu Wang,                                 Xi Qiu,                                 Mingcong Fan,                                 Li Wang,                                 and Haifeng Qian.        
                2023. "Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure" Foods 12, no. 19: 3607.
        https://doi.org/10.3390/foods12193607
    
    APA Style
    
                                Li, Y.,                                 Wang, Y.,                                 Qiu, X.,                                 Fan, M.,                                 Wang, L.,                                 & Qian, H.        
        
        (2023). Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure. Foods, 12(19), 3607.
        https://doi.org/10.3390/foods12193607