APA引文

2-s2.0-85051479504. (2020). The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes. Journal of the Saudi Society of Agricultural Sciences, 19(2), . https://doi.org/10.1016/j.jssas.2018.08.001

芝加哥风格引文

2-s2.0-85051479504. "The Effects of Xanthan Gum and Hydroxypropylmethylcellulose on Physical Properties of Sponge Cakes." Journal of the Saudi Society of Agricultural Sciences 19, no. 2 (2020). https://doi.org/10.1016/j.jssas.2018.08.001.

MLA引文

2-s2.0-85051479504. "The Effects of Xanthan Gum and Hydroxypropylmethylcellulose on Physical Properties of Sponge Cakes." Journal of the Saudi Society of Agricultural Sciences, vol. 19, no. 2, 2020, https://doi.org/10.1016/j.jssas.2018.08.001.