APA (7th ed.) Citation

E, L., Yufang, G., Jun, L., Mei, W., Shan, H., & Yongxiang, L. (2023). Effects of whey protein addition on the quality of fried potato balls. Shipin yu jixie, 39(10), 223-227. https://doi.org/10.13652/j.spjx.1003.5788.2023.80462

Chicago Style (17th ed.) Citation

E, LIU, GUAN Yufang, LI Jun, WANG Mei, HUANG Shan, and LIU Yongxiang. "Effects of Whey Protein Addition on the Quality of Fried Potato Balls." Shipin Yu Jixie 39, no. 10 (2023): 223-227. https://doi.org/10.13652/j.spjx.1003.5788.2023.80462.

MLA (9th ed.) Citation

E, LIU, et al. "Effects of Whey Protein Addition on the Quality of Fried Potato Balls." Shipin Yu Jixie, vol. 39, no. 10, 2023, pp. 223-227, https://doi.org/10.13652/j.spjx.1003.5788.2023.80462.