郭昊, 孙红男, 马梦梅, 木泰华, & 李杨. (2025). 海藻酸钾和乳清蛋白对传统漏瓢式无明矾甘薯湿粉条品质特性的影响. 食品工业科技, 46(3), 41-52. https://doi.org/10.13386/j.issn1002-0306.2023120216
Chicago Style (17th ed.) Citation郭昊, 孙红男, 马梦梅, 木泰华, and 李杨. "海藻酸钾和乳清蛋白对传统漏瓢式无明矾甘薯湿粉条品质特性的影响." 食品工业科技 46, no. 3 (2025): 41-52. https://doi.org/10.13386/j.issn1002-0306.2023120216.
MLA (9th ed.) Citation郭昊, et al. "海藻酸钾和乳清蛋白对传统漏瓢式无明矾甘薯湿粉条品质特性的影响." 食品工业科技, vol. 46, no. 3, 2025, pp. 41-52, https://doi.org/10.13386/j.issn1002-0306.2023120216.
Warning: These citations may not always be 100% accurate.