MDPI and ACS Style
Ren, X.; Zhang, H.; Lv, M.; Fan, H.; Liu, L.; Wang, B.; Hu, X.; Shi, Y.; Yang, C.; Chen, F.;
et al. Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. Foods 2024, 13, 2929.
https://doi.org/10.3390/foods13182929
AMA Style
Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F,
et al. Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. Foods. 2024; 13(18):2929.
https://doi.org/10.3390/foods13182929
Chicago/Turabian Style
Ren, Xuyang, Huining Zhang, Mingshou Lv, Hongchen Fan, Linlin Liu, Bing Wang, Xiaofeng Hu, Yanguo Shi, Chunhua Yang, Fenglian Chen,
and et al. 2024. "Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough" Foods 13, no. 18: 2929.
https://doi.org/10.3390/foods13182929