Effects of steam explosion and heat curing on the physicochemical properties of Stropharia rugosoannulata powder and dough quality
- DOI
- 10.1016/j.fochx.2026.104502
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104502,
title = {Effects of steam explosion and heat curing on the physicochemical properties of Stropharia rugosoannulata powder and dough quality},
author = {Tingchen Si and Atif Arshad and Aaramish Intizar and Qingqing Rong and Simeng Liu and Yue Sun and Xueling Li and Kun Gao and Jin Liang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104502},
url = {https://doi.org/10.1016/j.fochx.2026.104502}
}RIS
TY - JOUR TI - Effects of steam explosion and heat curing on the physicochemical properties of Stropharia rugosoannulata powder and dough quality AU - Tingchen Si AU - Atif Arshad AU - Aaramish Intizar AU - Qingqing Rong AU - Simeng Liu AU - Yue Sun AU - Xueling Li AU - Kun Gao AU - Jin Liang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104502 UR - https://doi.org/10.1016/j.fochx.2026.104502 ER -
APA
Si, T., Arshad, A., Intizar, A., Rong, Q., Liu, S., Sun, Y., Li, X., Gao, K., & Liang, J. (2026). Effects of steam explosion and heat curing on the physicochemical properties of Stropharia rugosoannulata powder and dough quality. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104502
Source records
- crossref · retrieved 2026-11-10T10:32:21.808Z