S, M., S, L., S, G., X, J., H, Q., Y, Z., . . . X, L. (2026). The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment. Food chemistry, 520, 149764. https://doi.org/10.1016/j.foodchem.2026.149764
Παραπομπή σε μορφή Chicago (17η εκδ.)S, Ma, Luo S, Gao S, Jiang X, Qiu H, Zhang Y, Zheng B, και Lu X. "The Moisture Content-based Strategy for Regulating Retrogradation and Digestibility of Lotus Seed Starch Under Moist Heat Treatment." Food Chemistry 520 (2026): 149764. https://doi.org/10.1016/j.foodchem.2026.149764.
Παραπομπή σε μορφή MLA (9th εκδ.)S, Ma, et al. "The Moisture Content-based Strategy for Regulating Retrogradation and Digestibility of Lotus Seed Starch Under Moist Heat Treatment." Food Chemistry, vol. 520, 2026, p. 149764, https://doi.org/10.1016/j.foodchem.2026.149764.