Duque, S.M.M.; Leong, S.Y.; Agyei, D.; Singh, J.; Larsen, N.; Sutton, K.; Oey, I.
Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour. Appl. Sci. 2022, 12, 10293.
https://doi.org/10.3390/app122010293
AMA Style
Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Sutton K, Oey I.
Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour. Applied Sciences. 2022; 12(20):10293.
https://doi.org/10.3390/app122010293
Chicago/Turabian Style
Duque, Sheba Mae M., Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Kevin Sutton, and Indrawati Oey.
2022. "Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour" Applied Sciences 12, no. 20: 10293.
https://doi.org/10.3390/app122010293
APA Style
Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., Sutton, K., & Oey, I.
(2022). Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour. Applied Sciences, 12(20), 10293.
https://doi.org/10.3390/app122010293
