APA (7th ed.) Citation

Zi, Y., Shi, C., Liu, Z., Cai, W., & Zhong, J. (2026). Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low‐Protein Noodles. Food Science & Nutrition, 14(5), 1. https://doi.org/10.1002/fsn3.71870

Chicago Style (17th ed.) Citation

Zi, Ye, Cuiping Shi, Zhenfeng Liu, Wei Cai, and Jian Zhong. "Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low‐Protein Noodles." Food Science & Nutrition 14, no. 5 (2026): 1. https://doi.org/10.1002/fsn3.71870.

MLA (9th ed.) Citation

Zi, Ye, et al. "Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low‐Protein Noodles." Food Science & Nutrition, vol. 14, no. 5, 2026, p. 1, https://doi.org/10.1002/fsn3.71870.