Ye, H.; Zhang, Y.; Wang, L.; Ban, J.; Wei, Y.; Fan, F.; Guo, B.
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents. Foods 2024, 13, 996.
https://doi.org/10.3390/foods13070996
AMA Style
Ye H, Zhang Y, Wang L, Ban J, Wei Y, Fan F, Guo B.
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents. Foods. 2024; 13(7):996.
https://doi.org/10.3390/foods13070996
Chicago/Turabian Style
Ye, Haoxuan, Yingquan Zhang, Lei Wang, Jinfu Ban, Yimin Wei, Fanghui Fan, and Boli Guo.
2024. "Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents" Foods 13, no. 7: 996.
https://doi.org/10.3390/foods13070996
APA Style
Ye, H., Zhang, Y., Wang, L., Ban, J., Wei, Y., Fan, F., & Guo, B.
(2024). Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents. Foods, 13(7), 996.
https://doi.org/10.3390/foods13070996
