APA aipamena

Kim, H. R., Kim, K. M., Lee, J., Yoo, S., Lee, S. M., & Kim, K. (2016). Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack). Food Sci Biotechnol.

Chicago Style aipamena

Kim, Haeng Ran, Kyung Mi Kim, Ju-Hye Lee, Sang-Ho Yoo, Soh Min Lee, and Kwang-Ok Kim. "Physicochemical Properties of Enzyme-treated Waxy Rice Flour and Expansion Properties of Gangjung (a Traditional Korean Oil-puffed Rice Snack)." Food Sci Biotechnol 2016.

MLA aipamena

Kim, Haeng Ran, et al. "Physicochemical Properties of Enzyme-treated Waxy Rice Flour and Expansion Properties of Gangjung (a Traditional Korean Oil-puffed Rice Snack)." Food Sci Biotechnol 2016.