Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

MLA

Lai Kuan Lee, et al. “Effects of Honey Types and Heating Treatment on the Textural, Thermal, Microstructural, and Chemical Properties of Glutinous Rice Flour Gels.” Journal of Texture StudiesREFERENCES, vol. 51, no. 6, Apr. 2020. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....50597a26a82bfbba3f44a72f6a830207&authtype=sso&custid=ns315887.

APA

Lai Kuan Lee, Thuan-Chew Tan, Eng-Keng Seow, & Azhar Mat Easa. (2020). Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels. Journal of Texture StudiesREFERENCES, 51(6).

Chicago

Lai Kuan Lee, Thuan-Chew Tan, Eng-Keng Seow, and Azhar Mat Easa. 2020. “Effects of Honey Types and Heating Treatment on the Textural, Thermal, Microstructural, and Chemical Properties of Glutinous Rice Flour Gels.” Journal of Texture StudiesREFERENCES 51 (6). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....50597a26a82bfbba3f44a72f6a830207&authtype=sso&custid=ns315887.