Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat.

MLA

Wang, Xiangyu, et al. “Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat.” Foods, vol. 13, no. 8, Apr. 2024, p. 1277. EBSCOhost, https://doi.org/10.3390/foods13081277.

APA

Wang, X., Zhao, M., Shang, P., Liu, J., & Zhao, R. (2024). Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods, 13(8), 1277. https://doi.org/10.3390/foods13081277

Chicago

Wang, Xiangyu, Mengyuan Zhao, Panpan Shang, Jing Liu, and Renyong Zhao. 2024. “Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat.” Foods 13 (8): 1277. doi:10.3390/foods13081277.