Li, Y., Zhang, Y., Liu, X., Wang, H., & Zhang, H. (2019). Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten. J Food Sci Technol.
Styl ChicagoLi, Yinli, Yanyan Zhang, Xingli Liu, Hongwei Wang, a Hua Zhang. "Effect of Ultrasound-assisted Freezing On the Textural Characteristics of Dough and the Structural Characterization of Wheat Gluten." J Food Sci Technol 2019.
Citace podle MLALi, Yinli, et al. "Effect of Ultrasound-assisted Freezing On the Textural Characteristics of Dough and the Structural Characterization of Wheat Gluten." J Food Sci Technol 2019.
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