Cite
Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing.
MLA
Zhang, Mingyue, et al. “Effects of Microwave on Microscopic, Hydration, and Gelatinization Properties of Oat and Its Application on Noodle Processing.” Journal of Food Processing & Preservation, vol. 46, no. 4, Apr. 2022, pp. 1–9. EBSCOhost, https://doi.org/10.1111/jfpp.16470.
APA
Zhang, M., Chen, G., Li, M., Niu, H., Chen, Y., Jiang, P., & Li, S. (2022). Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing. Journal of Food Processing & Preservation, 46(4), 1–9. https://doi.org/10.1111/jfpp.16470
Chicago
Zhang, Mingyue, Guiyun Chen, Mingyuan Li, Haili Niu, Ye Chen, Peiyun Jiang, and Shuhong Li. 2022. “Effects of Microwave on Microscopic, Hydration, and Gelatinization Properties of Oat and Its Application on Noodle Processing.” Journal of Food Processing & Preservation 46 (4): 1–9. doi:10.1111/jfpp.16470.