Li, Y.; Lv, J.; Wang, L.; Zhu, Y.; Shen, R.
Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro. Appl. Sci. 2020, 10, 912.
https://doi.org/10.3390/app10030912
AMA Style
Li Y, Lv J, Wang L, Zhu Y, Shen R.
Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro. Applied Sciences. 2020; 10(3):912.
https://doi.org/10.3390/app10030912
Chicago/Turabian Style
Li, Yunlong, Jing Lv, Lei Wang, Yingying Zhu, and Ruiling Shen.
2020. "Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro" Applied Sciences 10, no. 3: 912.
https://doi.org/10.3390/app10030912
APA Style
Li, Y., Lv, J., Wang, L., Zhu, Y., & Shen, R.
(2020). Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro. Applied Sciences, 10(3), 912.
https://doi.org/10.3390/app10030912