Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles

MLA

Juqing Huang, et al. “Influences of Weizmannia Coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles.” Foods, vol. 13, no. 17, Aug. 2024, p. 2673. EBSCOhost, https://doi.org/10.3390/foods13172673.

APA

Juqing Huang, Pufu Lai, Lihui Xiang, Bin Lin, Weibin Li, Wenquan Yu, & Qi Wang. (2024). Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles. Foods, 13(17), 2673. https://doi.org/10.3390/foods13172673

Chicago

Juqing Huang, Pufu Lai, Lihui Xiang, Bin Lin, Weibin Li, Wenquan Yu, and Qi Wang. 2024. “Influences of Weizmannia Coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles.” Foods 13 (17): 2673. doi:10.3390/foods13172673.