Liu, C.; Dai, B.; Luo, X.; Song, H.; Li, X.
Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. Gels 2025, 11, 545.
https://doi.org/10.3390/gels11070545
AMA Style
Liu C, Dai B, Luo X, Song H, Li X.
Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. Gels. 2025; 11(7):545.
https://doi.org/10.3390/gels11070545
Chicago/Turabian Style
Liu, Chang, Bing Dai, Xiaohong Luo, Hongdong Song, and Xingjun Li.
2025. "Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure" Gels 11, no. 7: 545.
https://doi.org/10.3390/gels11070545
APA Style
Liu, C., Dai, B., Luo, X., Song, H., & Li, X.
(2025). Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. Gels, 11(7), 545.
https://doi.org/10.3390/gels11070545