Kang, X. Et Al. 2021. Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths. LWT , vol.144 .

Kang, X., Sui, J., Qiu, H., Sun, C., Zhang, H., Cui, B., ... Abd El-Aty, A. M.(2021). Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths. LWT , vol.144.

Kang, Xuemin Et Al. "Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths," LWT , vol.144, 2021

Kang, Xuemin Et Al. "Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths." LWT , vol.144, 2021

Kang, X. Et Al. (2021) . "Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths." LWT , vol.144.

@article{article, author={Xuemin Kang Et Al. }, title={Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths}, journal={LWT}, year=2021}