APA (7th ed.) Citation

Kang, J., Lee, J., Choi, M., Jin, Y., Chang, D., Chang, Y. H., . . . Lee, Y. (2017). Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties. Preventive nutrition and food science, 22(3), 246-250. https://doi.org/10.3746/pnf.2017.22.3.246

Chicago Style (17th ed.) Citation

Kang, Jinsoo, Jungu Lee, Moonkyeung Choi, Yongik Jin, Dongchil Chang, Yoon Hyuk Chang, Misook Kim, Yoonhwa Jeong, and Youngseung Lee. "Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties." Preventive Nutrition and Food Science 22, no. 3 (2017): 246-250. https://doi.org/10.3746/pnf.2017.22.3.246.

MLA (9th ed.) Citation

Kang, Jinsoo, et al. "Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties." Preventive Nutrition and Food Science, vol. 22, no. 3, 2017, pp. 246-250, https://doi.org/10.3746/pnf.2017.22.3.246.