Ding, X., Wang, L., Li, T., Wang, F., Quan, Z., Zhou, M., . . . Qian, J. (2021). Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. MDPI AG.
Chicago Style (17th ed.) CitationDing, Xiang-Li, Lan-Jing Wang, Ting-Ting Li, Fei Wang, Zhen-Yang Quan, Meng Zhou, Zhong-Yang Huo, and Jian-Ya Qian. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. MDPI AG, 2021.
MLA (8th ed.) CitationDing, Xiang-Li, et al. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. MDPI AG, 2021.
Warning: These citations may not always be 100% accurate.