Bao, Y., Mahmood, N., Bao, A., Qin, W., Qin, L., & Song, X. (2025). Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Bao, Yongping, Naveed Mahmood, Aiming Bao, Weijun Qin, Likang Qin, و Xiaoyan Song. Effects of Adzuki Bean Addition on the Rheological Properties of Mixed Flour and the in Vitro Digestion of Rice Noodles. 2025.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Bao, Yongping, et al. Effects of Adzuki Bean Addition on the Rheological Properties of Mixed Flour and the in Vitro Digestion of Rice Noodles. 2025.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.