Cita APA (7a ed.)

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.

Cita Chicago Style (17a ed.)

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

Cita MLA (8a ed.)

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.