Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

MLA

Zhonghu He, et al. “Effects of Bran Hydration and Autoclaving on Processing Quality of Chinese Steamed Bread and Noodles Produced from Whole Grain Wheat Flour.” Cereal Chemistry, vol. 96, Nov. 2018, pp. 104–14. EBSCOhost, https://doi.org/10.1002/cche.10113.

APA

Zhonghu He, Yan Zhang, & Fengmei Gao. (2018). Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour. Cereal Chemistry, 96, 104–114. https://doi.org/10.1002/cche.10113

Chicago

Zhonghu He, Yan Zhang, and Fengmei Gao. 2018. “Effects of Bran Hydration and Autoclaving on Processing Quality of Chinese Steamed Bread and Noodles Produced from Whole Grain Wheat Flour.” Cereal Chemistry 96 (November): 104–14. doi:10.1002/cche.10113.