PubAg

Main content area

MLA

Liu, Rong, et al. "Preparation of Starch Dough Using Damaged Cassava Starch Induced by Mechanical Activation to Develop Staple Foods: Application In Crackers." Food chemistry, v. 271, pp. 284-290. doi: 10.1016/j.foodchem.2018.07.202

APA

Liu, R., Sun, W., Zhang, Y., Huang, Z., Hu, H., & Zhao, M. (2019). Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers. Food chemistry, 271, 284-290. doi: 10.1016/j.foodchem.2018.07.202

Chicago

Liu, Rong, Weidong Sun, Yanjuan Zhang, Zuqiang Huang, Huayu Hu, and Mengyao Zhao. "Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers" Food chemistry 271, 1 (2019): 284-290. doi: 10.1016/j.foodchem.2018.07.202