PubAg

Main content area

MLA

Wang, Chan, et al. "Granular Size of Potato Starch Affects Structural Properties, Octenylsuccinic Anhydride Modification and Flowability." Food chemistry, v. 212, pp. 453-459. doi: 10.1016/j.foodchem.2016.06.006

APA

Wang, C., Tang, C., Fu, X., Huang, Q., & Zhang, B. (2016). Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability. Food chemistry, 212, 453-459. doi: 10.1016/j.foodchem.2016.06.006

Chicago

Wang, Chan, Chuan-He Tang, Xiong Fu, Qiang Huang, and Bin Zhang. "Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability" Food chemistry 212, 1 (2016): 453-459. doi: 10.1016/j.foodchem.2016.06.006