Tian, Y.; Ding, L.; Liu, Y.; Shi, L.; Wang, T.; Wang, X.; Dang, B.; Li, L.; Gou, G.; Wu, G.;
et al. The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour. Foods 2023, 12, 3099.
https://doi.org/10.3390/foods12163099
AMA Style
Tian Y, Ding L, Liu Y, Shi L, Wang T, Wang X, Dang B, Li L, Gou G, Wu G,
et al. The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour. Foods. 2023; 12(16):3099.
https://doi.org/10.3390/foods12163099
Chicago/Turabian Style
Tian, Yaning, Lan Ding, Yonghui Liu, Li Shi, Tong Wang, Xueqing Wang, Bin Dang, Linglei Li, Guoyuan Gou, Guiyun Wu,
and et al. 2023. "The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour" Foods 12, no. 16: 3099.
https://doi.org/10.3390/foods12163099
APA Style
Tian, Y., Ding, L., Liu, Y., Shi, L., Wang, T., Wang, X., Dang, B., Li, L., Gou, G., Wu, G., Wang, F., & Wang, L.
(2023). The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour. Foods, 12(16), 3099.
https://doi.org/10.3390/foods12163099
