Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans ( Glycine max) and Red Kidney Beans ( Phaseolus vulgaris).

MLA

Koriyama, Takako, et al. “Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans ( Glycine Max) and Red Kidney Beans ( Phaseolus Vulgaris).” Journal of Food Science (John Wiley & Sons, Inc.), vol. 82, no. 7, July 2017, pp. 1546–56. EBSCOhost, https://doi.org/10.1111/1750-3841.13749.

APA

Koriyama, T., Sato, Y., Iijima, K., & Kasai, M. (2017). Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans ( Glycine max) and Red Kidney Beans ( Phaseolus vulgaris). Journal of Food Science (John Wiley & Sons, Inc.), 82(7), 1546–1556. https://doi.org/10.1111/1750-3841.13749

Chicago

Koriyama, Takako, Yoko Sato, Kumiko Iijima, and Midori Kasai. 2017. “Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans ( Glycine Max) and Red Kidney Beans ( Phaseolus Vulgaris).” Journal of Food Science (John Wiley & Sons, Inc.) 82 (7): 1546–56. doi:10.1111/1750-3841.13749.