Zhang, J.; Liu, Y.; Wang, P.; Zhao, Y.; Zhu, Y.; Xiao, X.
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products. Foods 2025, 14, 778.
https://doi.org/10.3390/foods14050778
AMA Style
Zhang J, Liu Y, Wang P, Zhao Y, Zhu Y, Xiao X.
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products. Foods. 2025; 14(5):778.
https://doi.org/10.3390/foods14050778
Chicago/Turabian Style
Zhang, Jiayan, Yuhao Liu, Ping Wang, Yansheng Zhao, Ying Zhu, and Xiang Xiao.
2025. "The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products" Foods 14, no. 5: 778.
https://doi.org/10.3390/foods14050778
APA Style
Zhang, J., Liu, Y., Wang, P., Zhao, Y., Zhu, Y., & Xiao, X.
(2025). The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products. Foods, 14(5), 778.
https://doi.org/10.3390/foods14050778