APA (7th ed.) Citation

Jian-yu, H., Min, W., Yong, C., Xiao-fei, M., Xiao-li, L., Lan-fang, J., . . . Hu-tai, J. (2019). Effect of bran addition ratioon rheological properties of whole wheat flour. Academy of National Food and Strategic Reserves Administration.

Chicago Style (17th ed.) Citation

Jian-yu, HAO, WANG Min, CAO Yong, MA Xiao-fei, LI Xiao-li, JIANG Lan-fang, HUO Wei-guang, and JI Hu-tai. Effect of Bran Addition Ratioon Rheological Properties of Whole Wheat Flour. Academy of National Food and Strategic Reserves Administration, 2019.

MLA (9th ed.) Citation

Jian-yu, HAO, et al. Effect of Bran Addition Ratioon Rheological Properties of Whole Wheat Flour. Academy of National Food and Strategic Reserves Administration, 2019.