The Effects of Processing Technologies on the Quality of Grain By-Products

Ruge Cao, Lili Wang

Open source

DOI: 10.3390/foods15183182
Published: 2026-09-09
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15183182,
  title = {The Effects of Processing Technologies on the Quality of Grain By-Products},
  author = {Ruge Cao and Lili Wang},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15183182},
  url = {https://doi.org/10.3390/foods15183182}
}

RIS

TY  - JOUR
TI  - The Effects of Processing Technologies on the Quality of Grain By-Products
AU  - Ruge Cao
AU  - Lili Wang
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15183182
UR  - https://doi.org/10.3390/foods15183182
ER  -

APA

Cao, R., & Wang, L. (2026). The Effects of Processing Technologies on the Quality of Grain By-Products. Foods. https://doi.org/10.3390/foods15183182

Source records

crossref · retrieved 2026-09-26T13:15:57.686Z