SHEN, R., TANG, H., YANG, T., SI, Q., WANG, J., LI, K., & WANG, C. (2025). Effect of White Kidney Bean Powder on Quality Characteristics of Dough and Biscuits. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationSHEN, Ruxiao, Haoguo TANG, Tongxiang YANG, Qihe SI, Jiakang WANG, Kaili LI, and Chenhuan WANG. Effect of White Kidney Bean Powder on Quality Characteristics of Dough and Biscuits. The editorial department of Science and Technology of Food Industry, 2025.
MLA (9th ed.) CitationSHEN, Ruxiao, et al. Effect of White Kidney Bean Powder on Quality Characteristics of Dough and Biscuits. The editorial department of Science and Technology of Food Industry, 2025.
Warning: These citations may not always be 100% accurate.