Transformations and functional role of starch during potato crisp making: A review.

MLA

Reyniers, Stijn, et al. “Transformations and Functional Role of Starch during Potato Crisp Making: A Review.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 85, no. 12, Dec. 2020, pp. 4118–29. EBSCOhost, https://doi.org/10.1111/1750-3841.15508.

APA

Reyniers, S., Ooms, N., & Delcour, J. A. (2020). Transformations and functional role of starch during potato crisp making: A review. Journal of Food Science (John Wiley & Sons, Inc.), 85(12), 4118–4129. https://doi.org/10.1111/1750-3841.15508

Chicago

Reyniers, Stijn, Nand Ooms, and Jan A. Delcour. 2020. “Transformations and Functional Role of Starch during Potato Crisp Making: A Review.” Journal of Food Science (John Wiley & Sons, Inc.) 85 (12): 4118–29. doi:10.1111/1750-3841.15508.