Article Versions Notes

Feng H, Li T, Zhou Y, Lyu Q, Chen L, Wang X, Ding W. Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration. Foods. 2023; 12(24):4509. https://doi.org/10.3390/foods12244509

Feng, Hong, Ting Li, You Zhou, Qingyun Lyu, Lei Chen, Xuedong Wang, and Wenping Ding. 2023. "Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration" Foods 12, no. 24: 4509. https://doi.org/10.3390/foods12244509

Feng, H., Li, T., Zhou, Y., Lyu, Q., Chen, L., Wang, X., & Ding, W. (2023). Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration. Foods, 12(24), 4509. https://doi.org/10.3390/foods12244509