APA (7th ed.) Citation

Liu, S., Zhu, K., & Guo, X. (2024). The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. MDPI AG.

Chicago Style (17th ed.) Citation

Liu, Si-Fan, Ke-Xue Zhu, and Xiao-Na Guo. The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. MDPI AG, 2024.

MLA (9th ed.) Citation

Liu, Si-Fan, et al. The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. MDPI AG, 2024.