Li, D., Shi, Y., Ouyang, Z., Teng, Y., Chen, B., Chen, Y., . . . Zhu, X. Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. MDPI AG.
Chicago Style (17th ed.) CitationLi, Diming, et al. Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. MDPI AG.
MLA (9th ed.) CitationLi, Diming, et al. Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. MDPI AG.
Warning: These citations may not always be 100% accurate.