APA

Fang F., Luo X., Fei X., Mathews M. A. A., Lim J., Hamaker B. R. & Campanella O. H. (20210104). Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. : Journal of agricultural and food chemistry.

Chicago

Fang Fang, Luo Xuan, Fei Xing, Mathews Michael A A, Lim Jongbin, Hamaker Bruce R and Campanella Osvaldo H. 20210104. Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. : Journal of agricultural and food chemistry.

Harvard

Fang F., Luo X., Fei X., Mathews M. A. A., Lim J., Hamaker B. R. and Campanella O. H. (20210104). Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. : Journal of agricultural and food chemistry.

MLA

Fang Fang, Luo Xuan, Fei Xing, Mathews Michael A A, Lim Jongbin, Hamaker Bruce R and Campanella Osvaldo H. Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. : Journal of agricultural and food chemistry. 20210104.