PubAg

Main content area

MLA

Huang, Qing, et al. "Significant Improvement for the Functional Properties of Konjac Glucomannan Based On Phase Separation." International journal of food science & technology, v. 51,.11 pp. 2396-2405. doi: 10.1111/ijfs.13220

APA

Huang, Q., Ge, H., Jin, W., Shah, B. R, Ye, S., Hu, Y., Li, B., & Chen, Y. (2016). Significant improvement for the functional properties of konjac glucomannan based on phase separation. International journal of food science & technology, 51, 2396-2405. doi: 10.1111/ijfs.13220

Chicago

Huang, Qing, Honghe Ge, Weiping Jin, Bakht R Shah, Shuxin Ye, Ying Hu, Bin Li, and Yijie Chen. "Significant improvement for the functional properties of konjac glucomannan based on phase separation" International journal of food science & technology 51, no. 11 (2016): 2396-2405. doi: 10.1111/ijfs.13220