Cite
Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough
MLA
FAN Mei-qi, et al. “Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough.” Liang You Shipin Ke-Ji, vol. 32, no. 4, July 2024, pp. 161–68. EBSCOhost, https://doi.org/10.16210/j.cnki.1007-7561.2024.04.020.
APA
FAN Mei-qi, CHEN Lin, QUAN Yu, WANG Cheng-xiang, ZHANG Mei-na, & HAO Jian-xiong. (2024). Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough. Liang You Shipin Ke-Ji, 32(4), 161–168. https://doi.org/10.16210/j.cnki.1007-7561.2024.04.020
Chicago
FAN Mei-qi, CHEN Lin, QUAN Yu, WANG Cheng-xiang, ZHANG Mei-na, and HAO Jian-xiong. 2024. “Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough.” Liang You Shipin Ke-Ji 32 (4): 161–68. doi:10.16210/j.cnki.1007-7561.2024.04.020.