Cite
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.
MLA
Mao, Jixian, et al. “The Relationship between Nonlinear Viscoelasticity and Baking Performance in Low-Saturated Puff Pastry Margarine.” Food Chemistry, vol. 452, Sept. 2024, p. 139436. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139436.
APA
Mao, J., Ye, W., & Meng, Z. (2024). The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine. Food Chemistry, 452, 139436. https://doi.org/10.1016/j.foodchem.2024.139436
Chicago
Mao, Jixian, Weihao Ye, and Zong Meng. 2024. “The Relationship between Nonlinear Viscoelasticity and Baking Performance in Low-Saturated Puff Pastry Margarine.” Food Chemistry 452 (September): 139436. doi:10.1016/j.foodchem.2024.139436.