Huang, C.; Zhang, B.; Huang, J.; Liu, Y.; Chen, C.; Omedi, J.O.; Liang, L.; Zhou, Z.; Huang, W.; Li, N.
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods 2024, 13, 2856.
https://doi.org/10.3390/foods13172856
AMA Style
Huang C, Zhang B, Huang J, Liu Y, Chen C, Omedi JO, Liang L, Zhou Z, Huang W, Li N.
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods. 2024; 13(17):2856.
https://doi.org/10.3390/foods13172856
Chicago/Turabian Style
Huang, Chengye, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, and Ning Li.
2024. "The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model" Foods 13, no. 17: 2856.
https://doi.org/10.3390/foods13172856
APA Style
Huang, C., Zhang, B., Huang, J., Liu, Y., Chen, C., Omedi, J. O., Liang, L., Zhou, Z., Huang, W., & Li, N.
(2024). The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods, 13(17), 2856.
https://doi.org/10.3390/foods13172856
