Dang, B.; Zhang, W.-G.; Zhang, J.; Yang, X.-J.; Xu, H.-D.
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods 2022, 11, 2021.
https://doi.org/10.3390/foods11142021
AMA Style
Dang B, Zhang W-G, Zhang J, Yang X-J, Xu H-D.
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods. 2022; 11(14):2021.
https://doi.org/10.3390/foods11142021
Chicago/Turabian Style
Dang, Bin, Wen-Gang Zhang, Jie Zhang, Xi-Juan Yang, and Huai-De Xu.
2022. "Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour" Foods 11, no. 14: 2021.
https://doi.org/10.3390/foods11142021
APA Style
Dang, B., Zhang, W.-G., Zhang, J., Yang, X.-J., & Xu, H.-D.
(2022). Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods, 11(14), 2021.
https://doi.org/10.3390/foods11142021