Wang, D., Liu, L., Wang, B., Xie, W., Shi, Y., Zhang, N., & Fan, H. Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough. Tsinghua University Press.
Chicago Style (17th ed.) CitationWang, Dengyu, Linlin Liu, Bing Wang, Wenjian Xie, Yanguo Shi, Na Zhang, and Hongchen Fan. Preparation of Lactic Acid Bacteria Compound Starter Cultures Based on Pasting Properties and Its Improvement of Glutinous Rice Flour and Dough. Tsinghua University Press.
MLA (9th ed.) CitationWang, Dengyu, et al. Preparation of Lactic Acid Bacteria Compound Starter Cultures Based on Pasting Properties and Its Improvement of Glutinous Rice Flour and Dough. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.