APA (7th ed.) Citation

Wang, Y., Chen, L., Yang, T., Ma, Y., McClements, D. J., Ren, F., . . . Jin, Z. (2021). A review of structural transformations and properties changes in starch during thermal processing of foods. Food hydrocolloids, 113, 106543. https://doi.org/10.1016/j.foodhyd.2020.106543

Chicago Style (17th ed.) Citation

Wang, Yi, Long Chen, Tianyi Yang, Yun Ma, David Julian McClements, Fei Ren, Yaoqi Tian, and Zhengyu Jin. "A Review of Structural Transformations and Properties Changes in Starch During Thermal Processing of Foods." Food Hydrocolloids 113 (2021): 106543. https://doi.org/10.1016/j.foodhyd.2020.106543.

MLA (9th ed.) Citation

Wang, Yi, et al. "A Review of Structural Transformations and Properties Changes in Starch During Thermal Processing of Foods." Food Hydrocolloids, vol. 113, 2021, p. 106543, https://doi.org/10.1016/j.foodhyd.2020.106543.