Mao, C.; Wu, S.; Zhang, L.; Zhuang, H.
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles. Foods 2024, 13, 4043.
https://doi.org/10.3390/foods13244043
AMA Style
Mao C, Wu S, Zhang L, Zhuang H.
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles. Foods. 2024; 13(24):4043.
https://doi.org/10.3390/foods13244043
Chicago/Turabian Style
Mao, Chen, Sijia Wu, Ling Zhang, and Hong Zhuang.
2024. "Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles" Foods 13, no. 24: 4043.
https://doi.org/10.3390/foods13244043
APA Style
Mao, C., Wu, S., Zhang, L., & Zhuang, H.
(2024). Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles. Foods, 13(24), 4043.
https://doi.org/10.3390/foods13244043