Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology.

MLA

Zhang, Zhihong, et al. “Development and Characterization of Whole-Grain Buckwheat Biscuit Formula Based on Extruded 3D Printing Technology.” Journal of Food Measurement & Characterization, vol. 18, no. 12, Dec. 2024, pp. 9766–80. EBSCOhost, https://doi.org/10.1007/s11694-024-02914-y.

APA

Zhang, Z., Zhang, C., Fan, Z., Chen, Z., Liu, X., Zhang, G., Wang, S., Shen, Y., Wang, D., Li, W., Rashid, A., & Fan, S. (2024). Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology. Journal of Food Measurement & Characterization, 18(12), 9766–9780. https://doi.org/10.1007/s11694-024-02914-y

Chicago

Zhang, Zhihong, Chi Zhang, Zhiyao Fan, Zhijian Chen, Xinyuan Liu, Guan Zhang, Shuyu Wang, et al. 2024. “Development and Characterization of Whole-Grain Buckwheat Biscuit Formula Based on Extruded 3D Printing Technology.” Journal of Food Measurement & Characterization 18 (12): 9766–80. doi:10.1007/s11694-024-02914-y.