Tailoring the properties of foxtail millet Chinese pancakes: Effects of dry and wet ball-milling on the quality of composite flour, paste and Chinese pancake.
- DOI
- 10.1016/j.foodchem.2026.152026
- Published
- 2026 Nov 7
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.152026,
title = {Tailoring the properties of foxtail millet Chinese pancakes: Effects of dry and wet ball-milling on the quality of composite flour, paste and Chinese pancake.},
author = {Zhang C and Wang K and Li P and Zhang A and Zhao W and Liu J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.152026},
url = {https://doi.org/10.1016/j.foodchem.2026.152026}
}RIS
TY - JOUR TI - Tailoring the properties of foxtail millet Chinese pancakes: Effects of dry and wet ball-milling on the quality of composite flour, paste and Chinese pancake. AU - Zhang C AU - Wang K AU - Li P AU - Zhang A AU - Zhao W AU - Liu J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.152026 UR - https://doi.org/10.1016/j.foodchem.2026.152026 ER -
APA
C, Z., K, W., P, L., A, Z., W, Z., & J, L. (2026). Tailoring the properties of foxtail millet Chinese pancakes: Effects of dry and wet ball-milling on the quality of composite flour, paste and Chinese pancake.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.152026
Source records
- pubmed · retrieved 2026-11-10T20:04:12.631Z