Li, H.; Chen, Z.; Mu, Y.; Ma, R.; Namujila, L.; Fu, M.
Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food. Foods 2022, 11, 212.
https://doi.org/10.3390/foods11020212
AMA Style
Li H, Chen Z, Mu Y, Ma R, Namujila L, Fu M.
Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food. Foods. 2022; 11(2):212.
https://doi.org/10.3390/foods11020212
Chicago/Turabian Style
Li, Hongyan, Zhijun Chen, Yifan Mu, Ruolan Ma, Laxi Namujila, and Minghai Fu.
2022. "Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food" Foods 11, no. 2: 212.
https://doi.org/10.3390/foods11020212
APA Style
Li, H., Chen, Z., Mu, Y., Ma, R., Namujila, L., & Fu, M.
(2022). Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food. Foods, 11(2), 212.
https://doi.org/10.3390/foods11020212