Zhang, J.; Hong, B.; Zhang, S.; Yuan, D.; Shan, S.; Wu, Q.; Lu, S.; Ren, C.
Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings. Foods 2025, 14, 3882.
https://doi.org/10.3390/foods14223882
AMA Style
Zhang J, Hong B, Zhang S, Yuan D, Shan S, Wu Q, Lu S, Ren C.
Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings. Foods. 2025; 14(22):3882.
https://doi.org/10.3390/foods14223882
Chicago/Turabian Style
Zhang, Jingyi, Bin Hong, Shan Zhang, Di Yuan, Shan Shan, Qi Wu, Shuwen Lu, and Chuanying Ren.
2025. "Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings" Foods 14, no. 22: 3882.
https://doi.org/10.3390/foods14223882
APA Style
Zhang, J., Hong, B., Zhang, S., Yuan, D., Shan, S., Wu, Q., Lu, S., & Ren, C.
(2025). Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings. Foods, 14(22), 3882.
https://doi.org/10.3390/foods14223882