APA引文

Yang, H., Chou, L., & Hua, C. (2023, December). Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods.

Chicago Style (17th ed.) Citation

Yang, Huaiwen, Liang-Yu Chou, and Chi-Chung Hua. "Effects of Calcium and PH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency." Foods Dec. 2023.

MLA引文

Yang, Huaiwen, et al. "Effects of Calcium and PH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency." Foods, Dec. 2023.