Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling.

MLA

Wang, Qiuyu, et al. “Physicochemical Properties and Nutritional Quality of Pre-Fermented Red Bean Steamed Buns as Affected by Freeze-Thaw Cycling.” International Journal of Food Properties, vol. 25, no. 1, Jan. 2022, pp. 748–63. EBSCOhost, https://doi.org/10.1080/10942912.2022.2060252.

APA

Wang, Q., Zhang, H., Zhu, W., Li, C., Xu, Y., Ding, X., & Zhou, X. (2022). Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. International Journal of Food Properties, 25(1), 748–763. https://doi.org/10.1080/10942912.2022.2060252

Chicago

Wang, Qiuyu, Haifeng Zhang, Wenzheng Zhu, Chunmei Li, Yan Xu, Xiangli Ding, and Xiaoyan Zhou. 2022. “Physicochemical Properties and Nutritional Quality of Pre-Fermented Red Bean Steamed Buns as Affected by Freeze-Thaw Cycling.” International Journal of Food Properties 25 (1): 748–63. doi:10.1080/10942912.2022.2060252.