Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain

MLA

Yuanxiao Liu, et al. “Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.” Foods, vol. 12, no. 16, Aug. 2023, p. 2992. EBSCOhost, https://doi.org/10.3390/foods12162992.

APA

Yuanxiao Liu, Mengmeng Li, Erqi Guan, Yuanfang Liu, Ke Bian, & Yingquan Zhang. (2023). Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods, 12(16), 2992. https://doi.org/10.3390/foods12162992

Chicago

Yuanxiao Liu, Mengmeng Li, Erqi Guan, Yuanfang Liu, Ke Bian, and Yingquan Zhang. 2023. “Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.” Foods 12 (16): 2992. doi:10.3390/foods12162992.