Lyu, Q.; Wang, X.; Dang, Y.; Zhu, L.; Chen, L.; Wang, X.; Ding, W.
Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators. Foods 2024, 13, 621.
https://doi.org/10.3390/foods13040621
AMA Style
Lyu Q, Wang X, Dang Y, Zhu L, Chen L, Wang X, Ding W.
Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators. Foods. 2024; 13(4):621.
https://doi.org/10.3390/foods13040621
Chicago/Turabian Style
Lyu, Qingyun, Xing Wang, Yunzhuo Dang, Lijie Zhu, Lei Chen, Xuedong Wang, and Wenping Ding.
2024. "Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators" Foods 13, no. 4: 621.
https://doi.org/10.3390/foods13040621
APA Style
Lyu, Q., Wang, X., Dang, Y., Zhu, L., Chen, L., Wang, X., & Ding, W.
(2024). Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators. Foods, 13(4), 621.
https://doi.org/10.3390/foods13040621