APA Цитирование

Fang, S., Zuo, X., Xu, H., Meng, Y., & Liu, Y. (2016). Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour. Food Sci Biotechnol.

Chicago-стиль цитирования

Fang, Sheng, Xiao-Bo Zuo, Hua-Neng Xu, Yue-Cheng Meng, and Yan-Mei Liu. "Effect of Sucrose Fatty Acid Esters With Different Hydrophilic-lipophilic Balance Values On Pasting and Rheological Properties of Waxy Rice Flour." Food Sci Biotechnol 2016.

MLA-цитирование

Fang, Sheng, et al. "Effect of Sucrose Fatty Acid Esters With Different Hydrophilic-lipophilic Balance Values On Pasting and Rheological Properties of Waxy Rice Flour." Food Sci Biotechnol 2016.

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