Cite
Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality.
MLA
Wang, Shi-Yi, et al. “Modification of Potato Starch by Critical Melting Pretreatment Combined with Freeze-Thawing: Preparation, Morphology, Structure, and Functionality.” LWT - Food Science & Technology, vol. 158, Mar. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.113109.
APA
Wang, S.-Y., Zhang, C., Liu, Q.-Q., Wang, Z.-J., Wan, K.-X., Qian, J.-Y., Zhang, L., Wu, C., & Li, Q. (2022). Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality. LWT - Food Science & Technology, 158, N.PAG. https://doi.org/10.1016/j.lwt.2022.113109
Chicago
Wang, Shi-Yi, Chen Zhang, Qiao-Quan Liu, Zhi-Juan Wang, Ke-Xing Wan, Jian-Ya Qian, Liang Zhang, Chunsen Wu, and Qian Li. 2022. “Modification of Potato Starch by Critical Melting Pretreatment Combined with Freeze-Thawing: Preparation, Morphology, Structure, and Functionality.” LWT - Food Science & Technology 158 (March): N.PAG. doi:10.1016/j.lwt.2022.113109.