Liang, Y.; Zheng, C.; Yang, L.; Huang, M.; Liu, J.; Liu, H.; He, B.; Wang, J.
Investigation of the Effect of NaCl Concentrations on the Formation of Amyloid Fibrils During the Cooking of Wheat Noodles. Foods 2025, 14, 2892.
https://doi.org/10.3390/foods14162892
AMA Style
Liang Y, Zheng C, Yang L, Huang M, Liu J, Liu H, He B, Wang J.
Investigation of the Effect of NaCl Concentrations on the Formation of Amyloid Fibrils During the Cooking of Wheat Noodles. Foods. 2025; 14(16):2892.
https://doi.org/10.3390/foods14162892
Chicago/Turabian Style
Liang, Ying, Chunlei Zheng, Liu Yang, Minqian Huang, Jiajia Liu, Hao Liu, Baoshan He, and Jinshui Wang.
2025. "Investigation of the Effect of NaCl Concentrations on the Formation of Amyloid Fibrils During the Cooking of Wheat Noodles" Foods 14, no. 16: 2892.
https://doi.org/10.3390/foods14162892
APA Style
Liang, Y., Zheng, C., Yang, L., Huang, M., Liu, J., Liu, H., He, B., & Wang, J.
(2025). Investigation of the Effect of NaCl Concentrations on the Formation of Amyloid Fibrils During the Cooking of Wheat Noodles. Foods, 14(16), 2892.
https://doi.org/10.3390/foods14162892
