Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch
- DOI
- 10.1016/j.fochx.2026.104080
- Published
- 2026-07
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104080,
title = {Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch},
author = {Zhenbing Ma and Yuanyuan Tian and Rong Xiong and Haibo Lan and Jia Zheng and Shunchuan Sun and Jian Su and Chenyang Wang and Yi Ma},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104080},
url = {https://doi.org/10.1016/j.fochx.2026.104080}
}RIS
TY - JOUR TI - Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch AU - Zhenbing Ma AU - Yuanyuan Tian AU - Rong Xiong AU - Haibo Lan AU - Jia Zheng AU - Shunchuan Sun AU - Jian Su AU - Chenyang Wang AU - Yi Ma PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104080 UR - https://doi.org/10.1016/j.fochx.2026.104080 ER -
APA
Ma, Z., Tian, Y., Xiong, R., Lan, H., Zheng, J., Sun, S., Su, J., Wang, C., & Ma, Y. (2026). Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104080
Source records
- crossref · retrieved 2026-09-27T06:25:19.586Z