Zeng, Y.; Wang, J.; Bao, M.; Wu, Y.; Chen, Z.
Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. Foods 2025, 14, 1040.
https://doi.org/10.3390/foods14061040
AMA Style
Zeng Y, Wang J, Bao M, Wu Y, Chen Z.
Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. Foods. 2025; 14(6):1040.
https://doi.org/10.3390/foods14061040
Chicago/Turabian Style
Zeng, Yan, Jie Wang, Mengxiao Bao, Yue Wu, and Zhigang Chen.
2025. "Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion" Foods 14, no. 6: 1040.
https://doi.org/10.3390/foods14061040
APA Style
Zeng, Y., Wang, J., Bao, M., Wu, Y., & Chen, Z.
(2025). Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. Foods, 14(6), 1040.
https://doi.org/10.3390/foods14061040