H, W., P, S., Y, Z., X, Y., M, S., X, L., . . . H, S. (2026). Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour. Food chemistry, 519, 149750. https://doi.org/10.1016/j.foodchem.2026.149750
Παραπομπή σε μορφή Chicago (17η εκδ.)H, Wang, Su P, Zhang Y, Yang X, Song M, Liu X, Zhu Y, Zhang H, και Shen H. "Mechanistic Insights into How Fermentation Modulates Steamed Bread Quality: The Role of Starch Multi-scale Structure and Its Gelatinization Behaviour." Food Chemistry 519 (2026): 149750. https://doi.org/10.1016/j.foodchem.2026.149750.
Παραπομπή σε μορφή MLA (9th εκδ.)H, Wang, et al. "Mechanistic Insights into How Fermentation Modulates Steamed Bread Quality: The Role of Starch Multi-scale Structure and Its Gelatinization Behaviour." Food Chemistry, vol. 519, 2026, p. 149750, https://doi.org/10.1016/j.foodchem.2026.149750.