Huang, C.; Huang, J.; Zhang, B.; Omedi, J.O.; Chen, C.; Zhou, L.; Liang, L.; Zou, Q.; Zheng, J.; Zeng, Y.;
et al. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods 2023, 12, 605.
https://doi.org/10.3390/foods12030605
AMA Style
Huang C, Huang J, Zhang B, Omedi JO, Chen C, Zhou L, Liang L, Zou Q, Zheng J, Zeng Y,
et al. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods. 2023; 12(3):605.
https://doi.org/10.3390/foods12030605
Chicago/Turabian Style
Huang, Chengye, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng,
and et al. 2023. "Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation" Foods 12, no. 3: 605.
https://doi.org/10.3390/foods12030605
APA Style
Huang, C., Huang, J., Zhang, B., Omedi, J. O., Chen, C., Zhou, L., Liang, L., Zou, Q., Zheng, J., Zeng, Y., & Huang, W.
(2023). Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods, 12(3), 605.
https://doi.org/10.3390/foods12030605
