XIAOXUAN, J., & TECHNOLOGY, F. S. &. (2021). EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE.
استشهاد بنمط شيكاغوXIAOXUAN, JIN, و FOOD SCIENCE & TECHNOLOGY. EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. 2021.
MLA استشهادXIAOXUAN, JIN, و FOOD SCIENCE & TECHNOLOGY. EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. 2021.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.