Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread.

MLA

Rezaei, Somaie, et al. “Effect of Fermentation Process, Wheat Bran Size and Replacement Level on Some Characteristics of Wheat Bran, Dough, and High-Fiber Tafton Bread.” Journal of Cereal Science, vol. 85, Jan. 2019, pp. 56–61. EBSCOhost, https://doi.org/10.1016/j.jcs.2018.11.019.

APA

Rezaei, S., Najafi, M. A., & Haddadi, T. (2019). Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread. Journal of Cereal Science, 85, 56–61. https://doi.org/10.1016/j.jcs.2018.11.019

Chicago

Rezaei, Somaie, Mohammad Ali Najafi, and Tayebeh Haddadi. 2019. “Effect of Fermentation Process, Wheat Bran Size and Replacement Level on Some Characteristics of Wheat Bran, Dough, and High-Fiber Tafton Bread.” Journal of Cereal Science 85 (January): 56–61. doi:10.1016/j.jcs.2018.11.019.