APA (7th ed.) Citation

Xu, Y., Zhang, R., Wang, K., Chisoro, P., Huang, F., Wang, J., & Zhang, C. Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products. Elsevier.

Chicago Style (17th ed.) Citation

Xu, Ying, Ruishu Zhang, Kangyu Wang, Prince Chisoro, Feng Huang, Jing Wang, and Chunhui Zhang. Effect of Carboxymethyl Cellulose And/or Wheat Gluten on the Pasting, Rheological and Quality Properties of Wheat Starch-based Batter for Deep-fried Products. Elsevier.

MLA (9th ed.) Citation

Xu, Ying, et al. Effect of Carboxymethyl Cellulose And/or Wheat Gluten on the Pasting, Rheological and Quality Properties of Wheat Starch-based Batter for Deep-fried Products. Elsevier.