X, W., L, F., X, C., S, Y., W, Z., L, M., . . . Y, Z. (2026). Ultrasound-microwave synergistic treatment modulates highland barley dough structure and bread quality characteristics. Food research international (Ottawa, Ont.), 242(Pt 1), 119835. https://doi.org/10.1016/j.foodres.2026.119835
Παραπομπή σε μορφή Chicago (17η εκδ.)X, Wu, Fu L, Chen X, You S, Zhang W, Ma L, Xiang Q, Tian Y, και Zhao Y. "Ultrasound-microwave Synergistic Treatment Modulates Highland Barley Dough Structure and Bread Quality Characteristics." Food Research International (Ottawa, Ont.) 242, no. Pt 1 (2026): 119835. https://doi.org/10.1016/j.foodres.2026.119835.
Παραπομπή σε μορφή MLA (9th εκδ.)X, Wu, et al. "Ultrasound-microwave Synergistic Treatment Modulates Highland Barley Dough Structure and Bread Quality Characteristics." Food Research International (Ottawa, Ont.), vol. 242, no. Pt 1, 2026, p. 119835, https://doi.org/10.1016/j.foodres.2026.119835.