Wang, X.; Zhao, M.; Shang, P.; Liu, J.; Zhao, R.
Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods 2024, 13, 1277.
https://doi.org/10.3390/foods13081277
AMA Style
Wang X, Zhao M, Shang P, Liu J, Zhao R.
Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods. 2024; 13(8):1277.
https://doi.org/10.3390/foods13081277
Chicago/Turabian Style
Wang, Xiangyu, Mengyuan Zhao, Panpan Shang, Jing Liu, and Renyong Zhao.
2024. "Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat" Foods 13, no. 8: 1277.
https://doi.org/10.3390/foods13081277
APA Style
Wang, X., Zhao, M., Shang, P., Liu, J., & Zhao, R.
(2024). Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods, 13(8), 1277.
https://doi.org/10.3390/foods13081277