Lu, Y.; Tang, L.; Li, S.; Liu, P.; Chen, T.; Ye, F.
Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels. Foods 2025, 14, 3127.
https://doi.org/10.3390/foods14173127
AMA Style
Lu Y, Tang L, Li S, Liu P, Chen T, Ye F.
Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels. Foods. 2025; 14(17):3127.
https://doi.org/10.3390/foods14173127
Chicago/Turabian Style
Lu, Yang, Luo Tang, Shuying Li, Peiling Liu, Ting Chen, and Fayin Ye.
2025. "Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels" Foods 14, no. 17: 3127.
https://doi.org/10.3390/foods14173127
APA Style
Lu, Y., Tang, L., Li, S., Liu, P., Chen, T., & Ye, F.
(2025). Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels. Foods, 14(17), 3127.
https://doi.org/10.3390/foods14173127