刘长虹, 杜云豪, 王录通, 张煌, & 王远辉. (2018). 依据面筋蛋白质构变化划分馒头面团调制阶段研究. 农业工程学报, 34(z1), 238-242. https://doi.org/10.11975/j.issn.1002-6819.2018.z.035
Chicago Style (17th ed.) Citation刘长虹, 杜云豪, 王录通, 张煌, and 王远辉. "依据面筋蛋白质构变化划分馒头面团调制阶段研究." 农业工程学报 34, no. z1 (2018): 238-242. https://doi.org/10.11975/j.issn.1002-6819.2018.z.035.
MLA (9th ed.) Citation刘长虹, et al. "依据面筋蛋白质构变化划分馒头面团调制阶段研究." 农业工程学报, vol. 34, no. z1, 2018, pp. 238-242, https://doi.org/10.11975/j.issn.1002-6819.2018.z.035.
Warning: These citations may not always be 100% accurate.