QIN, Y., YU, H., CHEN, K., CHENG, G., ZHANG, J., & SOTEYOME, T. Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationQIN, Yuyue, Hongda YU, Kejun CHEN, Guiguang CHENG, Jiliang ZHANG, and Thanapop SOTEYOME. Effects of Purple Rice and Morchella Esculenta Powder Substitution on the Quality of Dough and Bread. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationQIN, Yuyue, et al. Effects of Purple Rice and Morchella Esculenta Powder Substitution on the Quality of Dough and Bread. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.