Heat-moisture treatment induced structural changes and their impact on the quality of extruded brown rice noodles.
- DOI
- 10.1016/j.foodchem.2026.150194
- Published
- 2026-06-25
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150194,
title = {Heat-moisture treatment induced structural changes and their impact on the quality of extruded brown rice noodles.},
author = {Qian C and Cheng J and Gao C and Feng X and Wang Z and Wang H and Zhang H and Tang X.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.150194},
url = {https://doi.org/10.1016/j.foodchem.2026.150194}
}RIS
TY - JOUR TI - Heat-moisture treatment induced structural changes and their impact on the quality of extruded brown rice noodles. AU - Qian C AU - Cheng J AU - Gao C AU - Feng X AU - Wang Z AU - Wang H AU - Zhang H AU - Tang X. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.150194 UR - https://doi.org/10.1016/j.foodchem.2026.150194 ER -
APA
C, Q., J, C., C, G., X, F., Z, W., H, W., H, Z., & X., T. (2026). Heat-moisture treatment induced structural changes and their impact on the quality of extruded brown rice noodles.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.150194
Source records
- europe-pmc · retrieved 2026-09-27T05:11:45.808Z