Preparation of <i>Astragalus membranaceus</i> Millet Rice Crust and Evaluation of Nutritional Components and Physicochemical Properties

Mengyu Cui, Yong Qin, Yufan Shang, Yakun Li, Huimin Ma, Jinghong Wang, Junling Zhu

Open source

DOI: 10.1155/ijfo/2594859
Published: 2025-01
Container: International Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/2594859,
  title = {Preparation of
                    <i>Astragalus membranaceus</i>
                    Millet Rice Crust and Evaluation of Nutritional Components and Physicochemical Properties},
  author = {Mengyu Cui and Yong Qin and Yufan Shang and Yakun Li and Huimin Ma and Jinghong Wang and Junling Zhu},
  year = {2025},
  journal = {International Journal of Food Science},
  doi = {10.1155/ijfo/2594859},
  url = {https://doi.org/10.1155/ijfo/2594859}
}

RIS

TY  - JOUR
TI  - Preparation of
                    <i>Astragalus membranaceus</i>
                    Millet Rice Crust and Evaluation of Nutritional Components and Physicochemical Properties
AU  - Mengyu Cui
AU  - Yong Qin
AU  - Yufan Shang
AU  - Yakun Li
AU  - Huimin Ma
AU  - Jinghong Wang
AU  - Junling Zhu
PY  - 2025
JO  - International Journal of Food Science
DO  - 10.1155/ijfo/2594859
UR  - https://doi.org/10.1155/ijfo/2594859
ER  -

APA

Cui, M., Qin, Y., Shang, Y., Li, Y., Ma, H., Wang, J., & Zhu, J. (2025). Preparation of <i>Astragalus membranaceus</i> Millet Rice Crust and Evaluation of Nutritional Components and Physicochemical Properties. International Journal of Food Science. https://doi.org/10.1155/ijfo/2594859

Source records

crossref · retrieved 2026-11-04T06:14:33.609Z