Order Article Reprints

Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F, et al. Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. Foods. 2024; 13(18):2929. https://doi.org/10.3390/foods13182929

Ren, Xuyang, Huining Zhang, Mingshou Lv, Hongchen Fan, Linlin Liu, Bing Wang, Xiaofeng Hu, Yanguo Shi, Chunhua Yang, Fenglian Chen, and et al. 2024. "Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough" Foods 13, no. 18: 2929. https://doi.org/10.3390/foods13182929

Ren, X., Zhang, H., Lv, M., Fan, H., Liu, L., Wang, B., Hu, X., Shi, Y., Yang, C., Chen, F., & Sun, Y. (2024). Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. Foods, 13(18), 2929. https://doi.org/10.3390/foods13182929