He, N.; Pan, Z.; Li, L.; Zhang, X.; Yuan, Y.; Yang, Y.; Han, S.; Li, B.
Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid. Foods 2023, 12, 2772.
https://doi.org/10.3390/foods12142772
AMA Style
He N, Pan Z, Li L, Zhang X, Yuan Y, Yang Y, Han S, Li B.
Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid. Foods. 2023; 12(14):2772.
https://doi.org/10.3390/foods12142772
Chicago/Turabian Style
He, Ni, Zhiqin Pan, Lin Li, Xia Zhang, Yi Yuan, Yipeng Yang, Shuangyan Han, and Bing Li.
2023. "Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid" Foods 12, no. 14: 2772.
https://doi.org/10.3390/foods12142772
APA Style
He, N., Pan, Z., Li, L., Zhang, X., Yuan, Y., Yang, Y., Han, S., & Li, B.
(2023). Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid. Foods, 12(14), 2772.
https://doi.org/10.3390/foods12142772