PubAg

Main content area

MLA

Tang, Xiaojuan, et al. "Hydration, Water Distribution and Microstructure of Gluten During Freeze Thaw Process: Role of a High Molecular Weight Dextran Produced by Weissella Confusa Qs813." Food hydrocolloids, v. 90, pp. 377-384. doi: 10.1016/j.foodhyd.2018.10.025

APA

Tang, X., Zhang, B., Huang, W., Ma, Z., Zhang, F., Wang, F., Zou, Q., & Zheng, J. (2019). Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813. Food hydrocolloids, 90, 377-384. doi: 10.1016/j.foodhyd.2018.10.025

Chicago

Tang, Xiaojuan, Binle Zhang, Weining Huang, Zilin Ma, Fengwen Zhang, Feng Wang, Qibo Zou, and Jianxian Zheng. "Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813" Food hydrocolloids 90, 1 (2019): 377-384. doi: 10.1016/j.foodhyd.2018.10.025