Wu, D.; Yu, L.; Guo, L.; Li, S.; Yao, X.; Yao, Y.; Cao, X.; Wu, K.; Gao, X.
Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091.
https://doi.org/10.3390/foods11081091
AMA Style
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.
Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods. 2022; 11(8):1091.
https://doi.org/10.3390/foods11081091
Chicago/Turabian Style
Wu, Daying, Liwei Yu, Lei Guo, Shiquan Li, Xiaohua Yao, Youhua Yao, Xinyou Cao, Kunlun Wu, and Xin Gao.
2022. "Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread" Foods 11, no. 8: 1091.
https://doi.org/10.3390/foods11081091
APA Style
Wu, D., Yu, L., Guo, L., Li, S., Yao, X., Yao, Y., Cao, X., Wu, K., & Gao, X.
(2022). Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods, 11(8), 1091.
https://doi.org/10.3390/foods11081091