Lai, S.; Liu, J.; Zhang, Y.; Wang, Y.; Li, G.; Cui, Q.
Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes 2022, 10, 1001.
https://doi.org/10.3390/pr10051001
AMA Style
Lai S, Liu J, Zhang Y, Wang Y, Li G, Cui Q.
Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes. 2022; 10(5):1001.
https://doi.org/10.3390/pr10051001
Chicago/Turabian Style
Lai, Sitong, Jinlong Liu, Yanqing Zhang, Yuanmeng Wang, Guang Li, and Qingliang Cui.
2022. "Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles" Processes 10, no. 5: 1001.
https://doi.org/10.3390/pr10051001
APA Style
Lai, S., Liu, J., Zhang, Y., Wang, Y., Li, G., & Cui, Q.
(2022). Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes, 10(5), 1001.
https://doi.org/10.3390/pr10051001