APA (7th ed.) Citation

Wang, T., Zhang, M., Fang, Z., Liu, Y., & Gao, Z. (2016). Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum.

Chicago Style (17th ed.) Citation

Wang, T., M. Zhang, Zhongxiang Fang, Y. Liu, and Z. Gao. Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum. 2016.

MLA (9th ed.) Citation

Wang, T., et al. Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum. 2016.