Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.

MLA

Verbeke, Celeste, et al. “Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.” Foods, vol. 13, no. 16, Aug. 2024, p. 2582. EBSCOhost, https://doi.org/10.3390/foods13162582.

APA

Verbeke, C., Debonne, E., Versele, S., Van Bockstaele, F., & Eeckhout, M. (2024). Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread. Foods, 13(16), 2582. https://doi.org/10.3390/foods13162582

Chicago

Verbeke, Celeste, Els Debonne, Stien Versele, Filip Van Bockstaele, and Mia Eeckhout. 2024. “Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.” Foods 13 (16): 2582. doi:10.3390/foods13162582.