Article Versions Notes

Li L, Zhou W, Wu A, Qian X, Xie L, Zhou X, Zhang L. Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. Foods. 2022; 11(5):698. https://doi.org/10.3390/foods11050698

Li, Liangyi, Wenhua Zhou, Anqi Wu, Xin Qian, Le Xie, Xiaojie Zhou, and Lin Zhang. 2022. "Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles" Foods 11, no. 5: 698. https://doi.org/10.3390/foods11050698

Li, L., Zhou, W., Wu, A., Qian, X., Xie, L., Zhou, X., & Zhang, L. (2022). Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. Foods, 11(5), 698. https://doi.org/10.3390/foods11050698