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