Han, R.; Lin, J.; Hou, J.; Xu, X.; Bao, S.; Wei, C.; Xing, J.; Wu, Y.; Liu, J.
Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns. Foods 2023, 12, 1962.
https://doi.org/10.3390/foods12101962
AMA Style
Han R, Lin J, Hou J, Xu X, Bao S, Wei C, Xing J, Wu Y, Liu J.
Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns. Foods. 2023; 12(10):1962.
https://doi.org/10.3390/foods12101962
Chicago/Turabian Style
Han, Rui, Jiaqi Lin, Jingyao Hou, Xiuying Xu, Saruna Bao, Chaoyue Wei, Jiayue Xing, Yuzhu Wu, and Jingsheng Liu.
2023. "Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns" Foods 12, no. 10: 1962.
https://doi.org/10.3390/foods12101962
APA Style
Han, R., Lin, J., Hou, J., Xu, X., Bao, S., Wei, C., Xing, J., Wu, Y., & Liu, J.
(2023). Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns. Foods, 12(10), 1962.
https://doi.org/10.3390/foods12101962