APA način citiranja

Li, Q., Li, Y., Zou, J., Guo, S., Wang, F., Yu, P., & Su, X. (2020). Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread. Foods.

Čikaški stil citiranja

Li, Qing-Ming, Yan Li, Jin-Hao Zou, Shi-Yin Guo, Feng Wang, Peng Yu, i Xiao-Jun Su. "Influence of Adding Chinese Yam (Dioscorea Opposita Thunb.) Flour On Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread." Foods 2020.

MLA način citiranja

Li, Qing-Ming, et al. "Influence of Adding Chinese Yam (Dioscorea Opposita Thunb.) Flour On Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread." Foods 2020.