Dou, X.; Ren, X.; Zheng, Q.; He, Y.; Lv, M.; Liu, L.; Yang, P.; Hao, Y.; Chen, F.; Tang, X.
Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods 2023, 12, 3818.
https://doi.org/10.3390/foods12203818
AMA Style
Dou X, Ren X, Zheng Q, He Y, Lv M, Liu L, Yang P, Hao Y, Chen F, Tang X.
Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods. 2023; 12(20):3818.
https://doi.org/10.3390/foods12203818
Chicago/Turabian Style
Dou, Xinlai, Xuyang Ren, Qiumei Zheng, Yinyuan He, Mingshou Lv, Linlin Liu, Ping Yang, Yanlin Hao, Fenglian Chen, and Xiaozhi Tang.
2023. "Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread" Foods 12, no. 20: 3818.
https://doi.org/10.3390/foods12203818
APA Style
Dou, X., Ren, X., Zheng, Q., He, Y., Lv, M., Liu, L., Yang, P., Hao, Y., Chen, F., & Tang, X.
(2023). Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods, 12(20), 3818.
https://doi.org/10.3390/foods12203818
