β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

MLA

Abida Jabeen, et al. “β-Glucan Rich Functional Instant Talbina (Porridge) Premix from Barley Flour Using Extrusion: Investigating Effect of Varied Moisture and Barrel Temperature Levels Using Response Surface Approach.” British Food Journal, vol. 124, Feb. 2022, pp. 4440–61. EBSCOhost, https://doi.org/10.1108/bfj-06-2021-0662.

APA

Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir, & Quraazah Akeemu Amin. (2022). β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach. British Food Journal, 124, 4440–4461. https://doi.org/10.1108/bfj-06-2021-0662

Chicago

Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir, and Quraazah Akeemu Amin. 2022. “β-Glucan Rich Functional Instant Talbina (Porridge) Premix from Barley Flour Using Extrusion: Investigating Effect of Varied Moisture and Barrel Temperature Levels Using Response Surface Approach.” British Food Journal 124 (February): 4440–61. doi:10.1108/bfj-06-2021-0662.