PubAg

Main content area

MLA

Lee, Na-Young, and Jae-Geun Koo. "Effects of High Hydrostatic Pressure On Quality Changes of Blends with Low-protein Wheat and Oat Flour and Derivative Foods." Food chemistry, v. 271, pp. 685-690. doi: 10.1016/j.foodchem.2018.07.171

APA

Lee, N., & Koo, J. (2019). Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods. Food chemistry, 271, 685-690. doi: 10.1016/j.foodchem.2018.07.171

Chicago

Lee, Na-Young, and Jae-Geun Koo. "Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods" Food chemistry 271, 1 (2019): 685-690. doi: 10.1016/j.foodchem.2018.07.171