Wang, J.; Sun, X.; Xu, X.; Sun, Q.; Li, M.; Wang, Y.; Xie, F.
Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics. Int. J. Mol. Sci. 2022, 23, 11668.
https://doi.org/10.3390/ijms231911668
AMA Style
Wang J, Sun X, Xu X, Sun Q, Li M, Wang Y, Xie F.
Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics. International Journal of Molecular Sciences. 2022; 23(19):11668.
https://doi.org/10.3390/ijms231911668
Chicago/Turabian Style
Wang, Jing, Xinyu Sun, Xingfeng Xu, Qingjie Sun, Man Li, Yanfei Wang, and Fengwei Xie.
2022. "Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics" International Journal of Molecular Sciences 23, no. 19: 11668.
https://doi.org/10.3390/ijms231911668
APA Style
Wang, J., Sun, X., Xu, X., Sun, Q., Li, M., Wang, Y., & Xie, F.
(2022). Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics. International Journal of Molecular Sciences, 23(19), 11668.
https://doi.org/10.3390/ijms231911668