Cite
Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential.
MLA
Li, Limin, et al. “Comparative Study on Nutritional and Technological Properties of Two Varieties of Black Wheat Flour and Their Noodle‐making Potential.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 89, no. 1, Jan. 2024, pp. 306–19. EBSCOhost, https://doi.org/10.1111/1750-3841.16857.
APA
Li, L., Wang, Q., Niu, X., Liu, C., Han, X., & Zheng, X. (2024). Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential. Journal of Food Science (John Wiley & Sons, Inc.), 89(1), 306–319. https://doi.org/10.1111/1750-3841.16857
Chicago
Li, Limin, Qingfa Wang, Xinkui Niu, Chong Liu, Xiaoxian Han, and Xueling Zheng. 2024. “Comparative Study on Nutritional and Technological Properties of Two Varieties of Black Wheat Flour and Their Noodle‐making Potential.” Journal of Food Science (John Wiley & Sons, Inc.) 89 (1): 306–19. doi:10.1111/1750-3841.16857.