Liu, Y., Liu, M., Huang, S., & Zhang, Z. (2021). Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods.
Style de citation ChicagoLiu, Yuxiu, Miaomiao Liu, Shuhua Huang, et Zhengmao Zhang. "Optimisation of the Extrusion Process Through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour." Foods 2021.
Style de citation MLALiu, Yuxiu, Miaomiao Liu, Shuhua Huang, et Zhengmao Zhang. "Optimisation of the Extrusion Process Through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour." Foods 2021.