Wang, R.; Li, M.; Wei, Y.; Guo, B.; Brennan, M.; Brennan, C.S.
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods 2021, 10, 187.
https://doi.org/10.3390/foods10010187
AMA Style
Wang R, Li M, Wei Y, Guo B, Brennan M, Brennan CS.
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods. 2021; 10(1):187.
https://doi.org/10.3390/foods10010187
Chicago/Turabian Style
Wang, Ruibin, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan, and Charles Stephen Brennan.
2021. "Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure" Foods 10, no. 1: 187.
https://doi.org/10.3390/foods10010187
APA Style
Wang, R., Li, M., Wei, Y., Guo, B., Brennan, M., & Brennan, C. S.
(2021). Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods, 10(1), 187.
https://doi.org/10.3390/foods10010187