Wei, W.; Wu, M.; Zhang, T.; Zhang, X.; Ren, W.; He, T.
Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification. Foods 2024, 13, 24.
https://doi.org/10.3390/foods13010024
AMA Style
Wei W, Wu M, Zhang T, Zhang X, Ren W, He T.
Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification. Foods. 2024; 13(1):24.
https://doi.org/10.3390/foods13010024
Chicago/Turabian Style
Wei, Wenguang, Min Wu, Tianqi Zhang, Xun Zhang, Weike Ren, and Tao He.
2024. "Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification" Foods 13, no. 1: 24.
https://doi.org/10.3390/foods13010024
APA Style
Wei, W., Wu, M., Zhang, T., Zhang, X., Ren, W., & He, T.
(2024). Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification. Foods, 13(1), 24.
https://doi.org/10.3390/foods13010024