APA (7th ed.) Citation

Yang, C., Leong, S. Y., King, J., Kim, E. H., Morgenstern, M. P., Peng, M., . . . Oey, I. Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein. MDPI AG.

Chicago Style (17th ed.) Citation

Yang, Chengyi, Sze Ying Leong, Jessie King, Esther H.-J Kim, Marco P. Morgenstern, Mei Peng, Dominic Agyei, Kevin Sutton, and Indrawati Oey. Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein. MDPI AG.

MLA (9th ed.) Citation

Yang, Chengyi, et al. Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein. MDPI AG.