Li, C.; Chen, G.; Tilley, M.; Chen, R.; Perez-Fajardo, M.; Wu, X.; Li, Y.
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods 2024, 13, 1479.
https://doi.org/10.3390/foods13101479
AMA Style
Li C, Chen G, Tilley M, Chen R, Perez-Fajardo M, Wu X, Li Y.
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods. 2024; 13(10):1479.
https://doi.org/10.3390/foods13101479
Chicago/Turabian Style
Li, Cheng, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu, and Yonghui Li.
2024. "Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract" Foods 13, no. 10: 1479.
https://doi.org/10.3390/foods13101479
APA Style
Li, C., Chen, G., Tilley, M., Chen, R., Perez-Fajardo, M., Wu, X., & Li, Y.
(2024). Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods, 13(10), 1479.
https://doi.org/10.3390/foods13101479
