Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process.

MLA

Liu, Hao, et al. “Understanding the Influence of Curdlan on the Quality of Frozen Cooked Noodles during the Cooking Process.” LWT - Food Science & Technology, vol. 161, May 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.113382.

APA

Liu, H., Liang, Y., Guo, P., Liu, M., Chen, Z., Qu, Z., He, B., Zhang, X., & Wang, J. (2022). Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process. LWT - Food Science & Technology, 161, N.PAG. https://doi.org/10.1016/j.lwt.2022.113382

Chicago

Liu, Hao, Ying Liang, Peixue Guo, Mei Liu, Zilu Chen, Zhuoting Qu, Baoshan He, Xia Zhang, and Jinshui Wang. 2022. “Understanding the Influence of Curdlan on the Quality of Frozen Cooked Noodles during the Cooking Process.” LWT - Food Science & Technology 161 (May): N.PAG. doi:10.1016/j.lwt.2022.113382.