You, Z.; Wang, J.; Teng, W.; Wang, Y.; Zhang, Y.; Cao, J.
Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch. Foods 2025, 14, 2904.
https://doi.org/10.3390/foods14162904
AMA Style
You Z, Wang J, Teng W, Wang Y, Zhang Y, Cao J.
Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch. Foods. 2025; 14(16):2904.
https://doi.org/10.3390/foods14162904
Chicago/Turabian Style
You, Ziyi, Jinpeng Wang, Wendi Teng, Ying Wang, Yuemei Zhang, and Jinxuan Cao.
2025. "Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch" Foods 14, no. 16: 2904.
https://doi.org/10.3390/foods14162904
APA Style
You, Z., Wang, J., Teng, W., Wang, Y., Zhang, Y., & Cao, J.
(2025). Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch. Foods, 14(16), 2904.
https://doi.org/10.3390/foods14162904
