Order Article Reprints

Zhang Q, Yu J, Li K, Bai J, Zhang X, Lu Y, Sun X, Li W. The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods. 2021; 10(11):2727. https://doi.org/10.3390/foods10112727

Zhang, Qian, Jiangtao Yu, Kui Li, Junqiing Bai, Xiuyun Zhang, Yifan Lu, Xiangxiang Sun, and Wenhao Li. 2021. "The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles" Foods 10, no. 11: 2727. https://doi.org/10.3390/foods10112727

Zhang, Q., Yu, J., Li, K., Bai, J., Zhang, X., Lu, Y., Sun, X., & Li, W. (2021). The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods, 10(11), 2727. https://doi.org/10.3390/foods10112727