APA (7th ed.) Citation

L, L., S, W., J, P., & Q, L. (2026). Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree. Food chemistry, 525(Pt 3), 150612. https://doi.org/10.1016/j.foodchem.2026.150612

Chicago Style (17th ed.) Citation

L, Lu, Wang S, Peng J, and Lin Q. "Enhancing Freeze-thaw Tolerance in Pre-fermented Frozen Dough: The Role of Mixing Temperature and Proofing Degree." Food Chemistry 525, no. Pt 3 (2026): 150612. https://doi.org/10.1016/j.foodchem.2026.150612.

MLA (9th ed.) Citation

L, Lu, et al. "Enhancing Freeze-thaw Tolerance in Pre-fermented Frozen Dough: The Role of Mixing Temperature and Proofing Degree." Food Chemistry, vol. 525, no. Pt 3, 2026, p. 150612, https://doi.org/10.1016/j.foodchem.2026.150612.