Zhang, M., Guo, X., Sun, X., & Zhu, K. (2026). Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening. Food hydrocolloids, 172, 111886. https://doi.org/10.1016/j.foodhyd.2025.111886
Citace podle Chicago (17th ed.)Zhang, Meng-Li, Xiao-Na Guo, Xiao-Hong Sun, a Ke-Xue Zhu. "Impacts of Gluten Aggregation Behavior on the Gassing Properties of Steamed Bread During the Wheat Flour Post-ripening." Food Hydrocolloids 172 (2026): 111886. https://doi.org/10.1016/j.foodhyd.2025.111886.
Citace podle MLA (9th ed.)Zhang, Meng-Li, et al. "Impacts of Gluten Aggregation Behavior on the Gassing Properties of Steamed Bread During the Wheat Flour Post-ripening." Food Hydrocolloids, vol. 172, 2026, p. 111886, https://doi.org/10.1016/j.foodhyd.2025.111886.