PubAg

Main content area

MLA

Wu, Na-Na, et al. "Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour." Cereal chemistry, v. 94,.3 pp. 464-470. doi: 10.1094/CCHEM-06-16-0166-R

APA

Wu, N., Tan, B., Li, S., Tian, X., Liu, M., Liu, Y., Wang, L., & Zhai, X. (2017). Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour. Cereal chemistry, 94, 464-470. doi: 10.1094/CCHEM-06-16-0166-R

Chicago

Wu, Na-Na, Bin Tan, Sha-Sha Li, Xiao-Hong Tian, Ming Liu, Yan-Xiang Liu, Li-Ping Wang, and Xiao-Tong Zhai. "Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour" Cereal chemistry 94, no. 3 (2017): 464-470. doi: 10.1094/CCHEM-06-16-0166-R