(2026). Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles. Food Frontiers.
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Chicago Style (17th ed.) Citation
"Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles."
Food Frontiers 2026.
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MLA (9th ed.) Citation
"Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles."
Food Frontiers, 2026.
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Warning: These citations may not always be 100% accurate.