APA (7th ed.) Citation

ZENG, Y., ZENG, D., DENG, X., ZHAO, M., & ZHAO, Q. (2022). Effects of Ratios between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

ZENG, Yongchao, Di ZENG, Xinlun DENG, Mouming ZHAO, and Qiangzhong ZHAO. Effects of Ratios Between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams. The editorial department of Science and Technology of Food Industry, 2022.

MLA (9th ed.) Citation

ZENG, Yongchao, et al. Effects of Ratios Between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams. The editorial department of Science and Technology of Food Industry, 2022.