Zhang, S.; Chen, S.; Geng, S.; Liu, C.; Ma, H.; Liu, B.
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. Foods 2021, 10, 2052.
https://doi.org/10.3390/foods10092052
AMA Style
Zhang S, Chen S, Geng S, Liu C, Ma H, Liu B.
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. Foods. 2021; 10(9):2052.
https://doi.org/10.3390/foods10092052
Chicago/Turabian Style
Zhang, Sheng, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma, and Benguo Liu.
2021. "Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread" Foods 10, no. 9: 2052.
https://doi.org/10.3390/foods10092052
APA Style
Zhang, S., Chen, S., Geng, S., Liu, C., Ma, H., & Liu, B.
(2021). Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. Foods, 10(9), 2052.
https://doi.org/10.3390/foods10092052