APA (7th ed.) Citation

Wang, Q., Guan, C., Luo, L., Qiao, F., Xiang, X., Lin, Q., & Liu, C. (2025). Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles. International Journal of Food Engineering, 21(2), 129-137. https://doi.org/10.1515/ijfe-2024-0213

Chicago Style (17th ed.) Citation

Wang, Qing, Chunmin Guan, Lijuan Luo, Fan Qiao, Xiongzi Xiang, Qinlu Lin, and Chun Liu. "Effect of Soybean Protein Isolate, Transglutaminase, and Konjac Glucomannan on the Cooking and Eating Quality and Digestibility of Rice Noodles." International Journal of Food Engineering 21, no. 2 (2025): 129-137. https://doi.org/10.1515/ijfe-2024-0213.

MLA (9th ed.) Citation

Wang, Qing, et al. "Effect of Soybean Protein Isolate, Transglutaminase, and Konjac Glucomannan on the Cooking and Eating Quality and Digestibility of Rice Noodles." International Journal of Food Engineering, vol. 21, no. 2, 2025, pp. 129-137, https://doi.org/10.1515/ijfe-2024-0213.