冯利萍 & 王凤成. (2023). 荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响. 食品与机械, 39(5), 16-76. https://doi.org/10.13652/j.spjx.1003.5788.2022.81112
Chicago Style (17th ed.) Citation冯利萍 and 王凤成. "荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响." 食品与机械 39, no. 5 (2023): 16-76. https://doi.org/10.13652/j.spjx.1003.5788.2022.81112.
MLA (9th ed.) Citation冯利萍 and 王凤成. "荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响." 食品与机械, vol. 39, no. 5, 2023, pp. 16-76, https://doi.org/10.13652/j.spjx.1003.5788.2022.81112.
Warning: These citations may not always be 100% accurate.