Min, Z.; Zheng, T.; Wang, J.; Hu, W.; Yang, Q.; Kong, Y.
Physicochemical Properties of Sprouted Fava Bean Flour–Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles. Foods 2025, 14, 4302.
https://doi.org/10.3390/foods14244302
AMA Style
Min Z, Zheng T, Wang J, Hu W, Yang Q, Kong Y.
Physicochemical Properties of Sprouted Fava Bean Flour–Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles. Foods. 2025; 14(24):4302.
https://doi.org/10.3390/foods14244302
Chicago/Turabian Style
Min, Zhongman, Ting Zheng, Jinghan Wang, Wenkai Hu, Qingyu Yang, and Yanwen Kong.
2025. "Physicochemical Properties of Sprouted Fava Bean Flour–Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles" Foods 14, no. 24: 4302.
https://doi.org/10.3390/foods14244302
APA Style
Min, Z., Zheng, T., Wang, J., Hu, W., Yang, Q., & Kong, Y.
(2025). Physicochemical Properties of Sprouted Fava Bean Flour–Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles. Foods, 14(24), 4302.
https://doi.org/10.3390/foods14244302