Li, R.; Wang, C.; Wang, Y.; Xie, X.; Sui, W.; Liu, R.; Wu, T.; Zhang, M.
Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough. Foods 2023, 12, 1813.
https://doi.org/10.3390/foods12091813
AMA Style
Li R, Wang C, Wang Y, Xie X, Sui W, Liu R, Wu T, Zhang M.
Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough. Foods. 2023; 12(9):1813.
https://doi.org/10.3390/foods12091813
Chicago/Turabian Style
Li, Ranran, Chenyang Wang, Yan Wang, Xuan Xie, Wenjie Sui, Rui Liu, Tao Wu, and Min Zhang.
2023. "Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough" Foods 12, no. 9: 1813.
https://doi.org/10.3390/foods12091813
APA Style
Li, R., Wang, C., Wang, Y., Xie, X., Sui, W., Liu, R., Wu, T., & Zhang, M.
(2023). Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough. Foods, 12(9), 1813.
https://doi.org/10.3390/foods12091813
