Zhang, S.; Yuan, D.; Hong, B.; Shan, S.; Zhang, J.; Yan, S.; Gao, S.; Liu, Q.; Lu, S.; Ren, C.
Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits. Foods 2025, 14, 3763.
https://doi.org/10.3390/foods14213763
AMA Style
Zhang S, Yuan D, Hong B, Shan S, Zhang J, Yan S, Gao S, Liu Q, Lu S, Ren C.
Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits. Foods. 2025; 14(21):3763.
https://doi.org/10.3390/foods14213763
Chicago/Turabian Style
Zhang, Shan, Di Yuan, Bin Hong, Shan Shan, Jingyi Zhang, Song Yan, Shiwei Gao, Qing Liu, Shuwen Lu, and Chuanying Ren.
2025. "Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits" Foods 14, no. 21: 3763.
https://doi.org/10.3390/foods14213763
APA Style
Zhang, S., Yuan, D., Hong, B., Shan, S., Zhang, J., Yan, S., Gao, S., Liu, Q., Lu, S., & Ren, C.
(2025). Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits. Foods, 14(21), 3763.
https://doi.org/10.3390/foods14213763
