Pereira, J.; Hu, H.; Xing, L.; Zhang, W.; Zhou, G.
Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage. Foods 2020, 9, 9.
https://doi.org/10.3390/foods9010009
AMA Style
Pereira J, Hu H, Xing L, Zhang W, Zhou G.
Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage. Foods. 2020; 9(1):9.
https://doi.org/10.3390/foods9010009
Chicago/Turabian Style
Pereira, Jailson, Hongyan Hu, Lujuan Xing, Wangang Zhang, and Guanghong Zhou.
2020. "Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage" Foods 9, no. 1: 9.
https://doi.org/10.3390/foods9010009
APA Style
Pereira, J., Hu, H., Xing, L., Zhang, W., & Zhou, G.
(2020). Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage. Foods, 9(1), 9.
https://doi.org/10.3390/foods9010009