Zou, S.; Wang, L.; Wang, A.; Zhang, Q.; Li, Z.; Qiu, J.
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods 2021, 10, 2543.
https://doi.org/10.3390/foods10112543
AMA Style
Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J.
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods. 2021; 10(11):2543.
https://doi.org/10.3390/foods10112543
Chicago/Turabian Style
Zou, Shuping, Lijuan Wang, Aili Wang, Qian Zhang, Zaigui Li, and Ju Qiu.
2021. "Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat" Foods 10, no. 11: 2543.
https://doi.org/10.3390/foods10112543
APA Style
Zou, S., Wang, L., Wang, A., Zhang, Q., Li, Z., & Qiu, J.
(2021). Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods, 10(11), 2543.
https://doi.org/10.3390/foods10112543
