Yuan, Z.; Wang, J.; Ma, S.; An, J.; Shang, L.; Tao, Y.; Tian, C.; Deng, L.
Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality. Foods 2025, 14, 3621.
https://doi.org/10.3390/foods14213621
AMA Style
Yuan Z, Wang J, Ma S, An J, Shang L, Tao Y, Tian C, Deng L.
Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality. Foods. 2025; 14(21):3621.
https://doi.org/10.3390/foods14213621
Chicago/Turabian Style
Yuan, Zhihe, Jiaojiao Wang, Shangyan Ma, Jianhui An, Longchen Shang, Yexing Tao, Cheng Tian, and Lingli Deng.
2025. "Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality" Foods 14, no. 21: 3621.
https://doi.org/10.3390/foods14213621
APA Style
Yuan, Z., Wang, J., Ma, S., An, J., Shang, L., Tao, Y., Tian, C., & Deng, L.
(2025). Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality. Foods, 14(21), 3621.
https://doi.org/10.3390/foods14213621
