APA Zitierstil

Chan, D., Wang, S., Chen, M., & Sung, W. (2024). The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(5), 485. https://doi.org/10.1177/10820132231162164

Chicago Zitierstil

Chan, Der-Sheng, Shang-Ta Wang, Mei-Yan Chen, und Wen-Chieh Sung. "The Effect of Okra (Abelmoschus Esculentus L.) Powder Addition on Qualities of Gluten-free Chiffon Cake." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 5 (2024): 485. https://dx.doi.org/10.1177/10820132231162164.

MLA Zitierstil

Chan, Der-Sheng, et al. "The Effect of Okra (Abelmoschus Esculentus L.) Powder Addition on Qualities of Gluten-free Chiffon Cake." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 5, 2024, p. 485.