Yang, J.; Zhang, Y.; Jiang, J.; Zhang, B.; Li, M.; Guo, B.
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. Foods 2023, 12, 4369.
https://doi.org/10.3390/foods12234369
AMA Style
Yang J, Zhang Y, Jiang J, Zhang B, Li M, Guo B.
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. Foods. 2023; 12(23):4369.
https://doi.org/10.3390/foods12234369
Chicago/Turabian Style
Yang, Jingjie, Yingquan Zhang, Jikai Jiang, Bo Zhang, Ming Li, and Boli Guo.
2023. "Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough" Foods 12, no. 23: 4369.
https://doi.org/10.3390/foods12234369
APA Style
Yang, J., Zhang, Y., Jiang, J., Zhang, B., Li, M., & Guo, B.
(2023). Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. Foods, 12(23), 4369.
https://doi.org/10.3390/foods12234369