Peng, Y.; Zhao, Y.; Jin, X.; Xiong, Y.; Dong, J.; Ma, W.
Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 2023, 12, 433.
https://doi.org/10.3390/foods12030433
AMA Style
Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W.
Empirical and Theoretical Bases of Good Steamed Bread Production. Foods. 2023; 12(3):433.
https://doi.org/10.3390/foods12030433
Chicago/Turabian Style
Peng, Yanchun, Yun Zhao, Xiaojie Jin, Yin Xiong, Jing Dong, and Wujun Ma.
2023. "Empirical and Theoretical Bases of Good Steamed Bread Production" Foods 12, no. 3: 433.
https://doi.org/10.3390/foods12030433
APA Style
Peng, Y., Zhao, Y., Jin, X., Xiong, Y., Dong, J., & Ma, W.
(2023). Empirical and Theoretical Bases of Good Steamed Bread Production. Foods, 12(3), 433.
https://doi.org/10.3390/foods12030433