Article Versions Notes

Li S, Zhao W, Min G, Li P, Zhang A, Zhang J, Wang Y, Liu Y, Liu J. Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread. Processes. 2021; 9(7):1131. https://doi.org/10.3390/pr9071131

Li, Shaohui, Wei Zhao, Guang Min, Pengliang Li, Aixia Zhang, Jiali Zhang, Yunting Wang, Yingying Liu, and Jingke Liu. 2021. "Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread" Processes 9, no. 7: 1131. https://doi.org/10.3390/pr9071131

Li, S., Zhao, W., Min, G., Li, P., Zhang, A., Zhang, J., Wang, Y., Liu, Y., & Liu, J. (2021). Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread. Processes, 9(7), 1131. https://doi.org/10.3390/pr9071131