Sun, K.-N.; Liao, A.-M.; Zhang, F.; Thakur, K.; Zhang, J.-G.; Huang, J.-H.; Wei, Z.-J.
Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles. Foods 2019, 8, 519.
https://doi.org/10.3390/foods8100519
AMA Style
Sun K-N, Liao A-M, Zhang F, Thakur K, Zhang J-G, Huang J-H, Wei Z-J.
Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles. Foods. 2019; 8(10):519.
https://doi.org/10.3390/foods8100519
Chicago/Turabian Style
Sun, Kai-Nong, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang, and Zhao-Jun Wei.
2019. "Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles" Foods 8, no. 10: 519.
https://doi.org/10.3390/foods8100519
APA Style
Sun, K.-N., Liao, A.-M., Zhang, F., Thakur, K., Zhang, J.-G., Huang, J.-H., & Wei, Z.-J.
(2019). Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles. Foods, 8(10), 519.
https://doi.org/10.3390/foods8100519