APA引文

Foo, W. T. (2013). Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels.

Chicago Style (17th ed.) Citation

Foo, Wan Teck. Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels. 2013.

MLA引文

Foo, Wan Teck. Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels. 2013.

警告：这些引文格式不一定是100％准确.