Chai, Y.; Wang, R.; Zhang, B.; Tang, Y.; Li, C.; Guo, B.; Li, M.
The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour. Foods 2025, 14, 1829.
https://doi.org/10.3390/foods14101829
AMA Style
Chai Y, Wang R, Zhang B, Tang Y, Li C, Guo B, Li M.
The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour. Foods. 2025; 14(10):1829.
https://doi.org/10.3390/foods14101829
Chicago/Turabian Style
Chai, Yuan, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo, and Ming Li.
2025. "The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour" Foods 14, no. 10: 1829.
https://doi.org/10.3390/foods14101829
APA Style
Chai, Y., Wang, R., Zhang, B., Tang, Y., Li, C., Guo, B., & Li, M.
(2025). The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour. Foods, 14(10), 1829.
https://doi.org/10.3390/foods14101829