Article Versions Notes

Huang T, Ouyang D, Sang S, Li C, Wang X, Wang X, Xing J, Luo X. Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour. Foods. 2024; 13(20):3216. https://doi.org/10.3390/foods13203216

Huang, Tao, Dan Ouyang, Shangyuan Sang, Caiming Li, Xiaosan Wang, Xiao Wang, Jiali Xing, and Xiaohu Luo. 2024. "Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour" Foods 13, no. 20: 3216. https://doi.org/10.3390/foods13203216

Huang, T., Ouyang, D., Sang, S., Li, C., Wang, X., Wang, X., Xing, J., & Luo, X. (2024). Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour. Foods, 13(20), 3216. https://doi.org/10.3390/foods13203216