PubAg

Main content area

MLA

Zhang, Yao, et al. "Comparison of Dextran Molecular Weight On Wheat Bread Quality and Their Performance In Dough Rheology and Starch Retrogradation." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 98, pp. 39-45. doi: 10.1016/j.lwt.2018.08.021

APA

Zhang, Y., Li, D., Yang, N., Jin, Z., & Xu, X. (2018). Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 98, 39-45. doi: 10.1016/j.lwt.2018.08.021

Chicago

Zhang, Yao, Dandan Li, Na Yang, Zhengyu Jin, and Xueming Xu. "Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation" Lebensmittel-Wissenschaft + [i.e. und] Technologie 98, 1 (2018): 39-45. doi: 10.1016/j.lwt.2018.08.021