APA (7th ed.) Citation

Feng, T., Ye, R., Zhuang, H., Rong, Z., Fang, Z., Wang, Y., . . . Jin, Z. (2013). Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. Elsevier.

Chicago Style (17th ed.) Citation

Feng, T., R. Ye, H. Zhuang, Z. Rong, Zhongxiang Fang, Y. Wang, Z. Gu, and Z. Jin. Physicochemical Properties and Sensory Evaluation of Mesona Blumes Gum/rice Starch Mixed Gels as Fat-substitutes in Chinese Cantonese-style Sausage. Elsevier, 2013.

MLA (9th ed.) Citation

Feng, T., et al. Physicochemical Properties and Sensory Evaluation of Mesona Blumes Gum/rice Starch Mixed Gels as Fat-substitutes in Chinese Cantonese-style Sausage. Elsevier, 2013.