Article Versions Notes

Huang J, Lai P, Xiang L, Lin B, Li W, Yu W, Wang Q. Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles. Foods. 2024; 13(17):2673. https://doi.org/10.3390/foods13172673

Huang, Juqing, Pufu Lai, Lihui Xiang, Bin Lin, Weibin Li, Wenquan Yu, and Qi Wang. 2024. "Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles" Foods 13, no. 17: 2673. https://doi.org/10.3390/foods13172673

Huang, J., Lai, P., Xiang, L., Lin, B., Li, W., Yu, W., & Wang, Q. (2024). Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles. Foods, 13(17), 2673. https://doi.org/10.3390/foods13172673