APA (7th ed.) Citation

Jiao, W., Li, L., Fan, P., Zhao, D., Li, B., Rong, H., & Zhang, X. (2019). Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten. Food Biophysics, 14(2), 142. https://doi.org/10.1007/s11483-018-09565-9

Chicago Style (17th ed.) Citation

Jiao, Wenjuan, Lin Li, Penghui Fan, Di Zhao, Bing Li, Hui Rong, and Xia Zhang. "Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten." Food Biophysics 14, no. 2 (2019): 142. https://doi.org/10.1007/s11483-018-09565-9.

MLA (9th ed.) Citation

Jiao, Wenjuan, et al. "Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten." Food Biophysics, vol. 14, no. 2, 2019, p. 142, https://doi.org/10.1007/s11483-018-09565-9.