APA (7th ed.) Citation

Li, X., Guo, Y., Chen, L., Liu, K., & Gong, K. (2021). Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour. Nature Portfolio.

Chicago Style (17th ed.) Citation

Li, Xiaoyue, Yuqiu Guo, Lirong Chen, Kaichang Liu, and Kuijie Gong. Texture and Bio-functional Characteristics of a Chinese Steamed Bread Prepared from Lotus Root Powder Partially Replacing Wheat Flour. Nature Portfolio, 2021.

MLA (8th ed.) Citation

Li, Xiaoyue, et al. Texture and Bio-functional Characteristics of a Chinese Steamed Bread Prepared from Lotus Root Powder Partially Replacing Wheat Flour. Nature Portfolio, 2021.