Kang, X. Et Al. 2022. The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes. Food Chemistry , vol.371 .

Kang, X., Sui, J., Zhang, X., Wei, G., Wang, B., Liu, P., ... Qiu, L.(2022). The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes. Food Chemistry , vol.371.

Kang, Xuemin Et Al. "The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes," Food Chemistry , vol.371, 2022

Kang, Xuemin Et Al. "The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes." Food Chemistry , vol.371, 2022

Kang, X. Et Al. (2022) . "The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes." Food Chemistry , vol.371.

@article{article, author={Xuemin Kang Et Al. }, title={The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes}, journal={Food Chemistry}, year=2022}