范广琦, 刘晓兰, 郑喜群, 王俊彤, & 赵婉宏. (2023). 高起泡性玉米谷蛋白水解物对戚风蛋糕品质的影响. 食品与机械, 39(10), 197-216. https://doi.org/10.13652/j.spjx.1003.5788.2023.80141
Chicago Style (17th ed.) Citation范广琦, 刘晓兰, 郑喜群, 王俊彤, and 赵婉宏. "高起泡性玉米谷蛋白水解物对戚风蛋糕品质的影响." 食品与机械 39, no. 10 (2023): 197-216. https://doi.org/10.13652/j.spjx.1003.5788.2023.80141.
MLA (9th ed.) Citation范广琦, et al. "高起泡性玉米谷蛋白水解物对戚风蛋糕品质的影响." 食品与机械, vol. 39, no. 10, 2023, pp. 197-216, https://doi.org/10.13652/j.spjx.1003.5788.2023.80141.
Warning: These citations may not always be 100% accurate.