APA (7th ed.) Citation

F, Z., J, G., P, L., F, Z., X, Y., Q, C., . . . C, C. (2024). Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread. Food chemistry, 447, 138932. https://doi.org/10.1016/j.foodchem.2024.138932

Chicago Style (17th ed.) Citation

F, Zhang, Guo J, Li P, Zhao F, Yang X, Cheng Q, Elmore JS, Wang P, and Cui C. "Effects of Different Thawing Methods on Physical and Physicochemical Properties of Frozen Dough and Quality of Corresponding Steamed Bread." Food Chemistry 447 (2024): 138932. https://doi.org/10.1016/j.foodchem.2024.138932.

MLA (9th ed.) Citation

F, Zhang, et al. "Effects of Different Thawing Methods on Physical and Physicochemical Properties of Frozen Dough and Quality of Corresponding Steamed Bread." Food Chemistry, vol. 447, 2024, p. 138932, https://doi.org/10.1016/j.foodchem.2024.138932.