PubAg

Main content area

MLA

Yang, Yi, et al. "Investigation the Molecular Degradation, Starch-lipid Complexes Formation and Pasting Properties of Wheat Starch In Instant Noodles During Deep-frying Treatment." Food chemistry, v. 283, pp. 287-293. doi: 10.1016/j.foodchem.2019.01.034

APA

Yang, Y., Wang, L., Li, Y., Qian, H. Feng, Zhang, H., Cheng Wu, G., & Qi, X. Guang. (2019). Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment. Food chemistry, 283, 287-293. doi: 10.1016/j.foodchem.2019.01.034

Chicago

Yang, Yi, Li Wang, Yan Li, Hai Feng Qian, Hui Zhang, Gang Cheng Wu, and Xi Guang Qi. "Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment" Food chemistry 283, 1 (2019): 287-293. doi: 10.1016/j.foodchem.2019.01.034