X. Sun Et Al. , "The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography," Food Research International , vol.130, 2020
Sun, X. Et Al. 2020. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International , vol.130 .
Sun, X., Scanlon, M. G., Guillermic, R., Belev, G. S., Webb, M. A., ARITAN, S., ... Nickerson, M. T.(2020). The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International , vol.130.
Sun, Xinyang Et Al. "The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography," Food Research International , vol.130, 2020
Sun, Xinyang Et Al. "The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography." Food Research International , vol.130, 2020
Sun, X. Et Al. (2020) . "The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography." Food Research International , vol.130.
@article{article, author={Xinyang Sun Et Al. }, title={The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography}, journal={Food Research International}, year=2020}