Yong, H. Y. (2019). Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia.
芝加哥风格引文Yong, Hui Yin. Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia. 2019.
MLA引文Yong, Hui Yin. Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia. 2019.
警告：这些引文格式不一定是100％准确.