APA (7th ed.) Citation

Fonseca-Florido, H. A., Castro-Rosas, J., Hernández-Hernández, E., Mata-Padilla, J. M., Velazquez, G., Ávila-Orta, C. A., . . . Gomez-Aldapa, C. A. (2017). Structural properties of waxy corn and potato starch blends in excess water. International Journal of Food Properties, 20, S353. https://doi.org/10.1080/10942912.2017.1297822

Chicago Style (17th ed.) Citation

Fonseca-Florido, Heidi A., Javier Castro-Rosas, Ernesto Hernández-Hernández, José M. Mata-Padilla, Gonzalo Velazquez, Carlos A. Ávila-Orta, Adriana I. Rodríguez-Hernández, and Carlos A. Gomez-Aldapa. "Structural Properties of Waxy Corn and Potato Starch Blends in Excess Water." International Journal of Food Properties 20 (2017): S353. https://doi.org/10.1080/10942912.2017.1297822.

MLA (9th ed.) Citation

Fonseca-Florido, Heidi A., et al. "Structural Properties of Waxy Corn and Potato Starch Blends in Excess Water." International Journal of Food Properties, vol. 20, 2017, p. S353, https://doi.org/10.1080/10942912.2017.1297822.