APA (7th ed.) Citation

Gao, X., Ma, C., Yang, Y., Bian, X., Wang, B., Zhang, G., . . . Zhang, N. (2025). Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough. Wiley. https://doi.org/10.1002/fbe2.70001

Chicago Style (17th ed.) Citation

Gao, Xinru, Chunmin Ma, Yang Yang, Xin Bian, Bing Wang, Guang Zhang, Zhipeng Chen, and Na Zhang. Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough. Wiley, 2025. https://doi.org/10.1002/fbe2.70001.

MLA (9th ed.) Citation

Gao, Xinru, et al. Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough. Wiley, 2025. https://doi.org/10.1002/fbe2.70001.