Kim, H., No, J., & Shin, M. (2018). Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa. Food Sci Biotechnol.
Chicago-стиль цитированияKim, HyunJin, Junhee No, and Malshick Shin. "Effects of Newly Developed Waxy Rice Flour On the Quality Characteristics and Oxidative Stability of Korean Traditional Fried Cookie, Yakgwa." Food Sci Biotechnol 2018.
MLA-цитированиеKim, HyunJin, Junhee No, and Malshick Shin. "Effects of Newly Developed Waxy Rice Flour On the Quality Characteristics and Oxidative Stability of Korean Traditional Fried Cookie, Yakgwa." Food Sci Biotechnol 2018.
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