APA (7th ed.) Citation

Xie, S., Li, Z., Duan, Q., Huang, W., Huang, W., Deng, Y., . . . Xie, F. (2024). Reducing oil absorption in pea starch through two-step annealing with varying temperatures. Food hydrocolloids, 150, 109701. https://doi.org/10.1016/j.foodhyd.2023.109701

Chicago Style (17th ed.) Citation

Xie, Shumin, Zihan Li, Qingfei Duan, Weijuan Huang, Wei Huang, Yawei Deng, Pei Chen, and Fengwei Xie. "Reducing Oil Absorption in Pea Starch Through Two-step Annealing with Varying Temperatures." Food Hydrocolloids 150 (2024): 109701. https://doi.org/10.1016/j.foodhyd.2023.109701.

MLA (9th ed.) Citation

Xie, Shumin, et al. "Reducing Oil Absorption in Pea Starch Through Two-step Annealing with Varying Temperatures." Food Hydrocolloids, vol. 150, 2024, p. 109701, https://doi.org/10.1016/j.foodhyd.2023.109701.