Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough.

MLA

Zhou, Tongtong, et al. “Impact of Freeze-Thaw Cycles on the Physicochemical Properties and Structure-Function Relationship of Potato Starch with Varying Granule Sizes in Frozen Dough.” International Journal of Biological Macromolecules, vol. 279, no. Pt 3, Nov. 2024, p. 134864. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2024.134864.

APA

Zhou, T., Zhang, Y., Wang, Y., Liu, Q., Yang, Y., Qiu, C., Jiao, A., & Jin, Z. (2024). Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. International Journal of Biological Macromolecules, 279(Pt 3), 134864. https://doi.org/10.1016/j.ijbiomac.2024.134864

Chicago

Zhou, Tongtong, Yucong Zhang, Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, and Zhengyu Jin. 2024. “Impact of Freeze-Thaw Cycles on the Physicochemical Properties and Structure-Function Relationship of Potato Starch with Varying Granule Sizes in Frozen Dough.” International Journal of Biological Macromolecules 279 (Pt 3): 134864. doi:10.1016/j.ijbiomac.2024.134864.