Liu, X.; Sun, Q.; Yan, R.; Wang, Y.; Wang, J.; Yang, L.; Zhai, L.
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough. Molecules 2025, 30, 203.
https://doi.org/10.3390/molecules30020203
AMA Style
Liu X, Sun Q, Yan R, Wang Y, Wang J, Yang L, Zhai L.
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough. Molecules. 2025; 30(2):203.
https://doi.org/10.3390/molecules30020203
Chicago/Turabian Style
Liu, Xuhua, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, and Ligong Zhai.
2025. "Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough" Molecules 30, no. 2: 203.
https://doi.org/10.3390/molecules30020203
APA Style
Liu, X., Sun, Q., Yan, R., Wang, Y., Wang, J., Yang, L., & Zhai, L.
(2025). Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough. Molecules, 30(2), 203.
https://doi.org/10.3390/molecules30020203
