Cite
Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties.
MLA
Abdel, Haleem, Amal Mahmoud Hassan, et al. “Characterization of Β‐glucan Gum for Food Applications as Influenced by Genotypic Variations in Three Hulless Barley Varieties.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 85, no. 6, June 2020, pp. 1689–98. EBSCOhost, https://doi.org/10.1111/1750-3841.15165.
APA
Abdel, H. A. M. H., Agwa, A. M., Mahgoub, S. A., & Shehata, W. M. (2020). Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties. Journal of Food Science (John Wiley & Sons, Inc.), 85(6), 1689–1698. https://doi.org/10.1111/1750-3841.15165
Chicago
Abdel, Haleem, Amal Mahmoud Hassan, Amin Mohamed Agwa, Saad Aziz Mahgoub, and Walid Mohamed Shehata. 2020. “Characterization of Β‐glucan Gum for Food Applications as Influenced by Genotypic Variations in Three Hulless Barley Varieties.” Journal of Food Science (John Wiley & Sons, Inc.) 85 (6): 1689–98. doi:10.1111/1750-3841.15165.