Hu, S.; Sun, K.-N.; Peng, Q.-J.; Ma, R.-H.; Ni, Z.-J.; Thakur, K.; Wei, Z.-J.
Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers. Foods 2025, 14, 1654.
https://doi.org/10.3390/foods14101654
AMA Style
Hu S, Sun K-N, Peng Q-J, Ma R-H, Ni Z-J, Thakur K, Wei Z-J.
Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers. Foods. 2025; 14(10):1654.
https://doi.org/10.3390/foods14101654
Chicago/Turabian Style
Hu, Shuo, Kai-Nong Sun, Qiu-Jia Peng, Run-Hui Ma, Zhi-Jing Ni, Kiran Thakur, and Zhao-Jun Wei.
2025. "Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers" Foods 14, no. 10: 1654.
https://doi.org/10.3390/foods14101654
APA Style
Hu, S., Sun, K.-N., Peng, Q.-J., Ma, R.-H., Ni, Z.-J., Thakur, K., & Wei, Z.-J.
(2025). Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers. Foods, 14(10), 1654.
https://doi.org/10.3390/foods14101654
