Ma, R.; Han, S.; Song, J.; Bai, Z.; Yue, C.; Li, P.; Wang, L.; Luo, D.
Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. Foods 2025, 14, 1505.
https://doi.org/10.3390/foods14091505
AMA Style
Ma R, Han S, Song J, Bai Z, Yue C, Li P, Wang L, Luo D.
Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. Foods. 2025; 14(9):1505.
https://doi.org/10.3390/foods14091505
Chicago/Turabian Style
Ma, Ranhuixin, Sihai Han, Jingzheng Song, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, and Denglin Luo.
2025. "Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread" Foods 14, no. 9: 1505.
https://doi.org/10.3390/foods14091505
APA Style
Ma, R., Han, S., Song, J., Bai, Z., Yue, C., Li, P., Wang, L., & Luo, D.
(2025). Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. Foods, 14(9), 1505.
https://doi.org/10.3390/foods14091505