Han, H.; Kim, B.; An, J.; Kweon, M.
Comparative Effects of Total, Water-Extractable, and Water-Unextractable Arabinoxylans from Wheat Bran on Dough and Noodle Properties. Processes 2025, 13, 3051.
https://doi.org/10.3390/pr13103051
AMA Style
Han H, Kim B, An J, Kweon M.
Comparative Effects of Total, Water-Extractable, and Water-Unextractable Arabinoxylans from Wheat Bran on Dough and Noodle Properties. Processes. 2025; 13(10):3051.
https://doi.org/10.3390/pr13103051
Chicago/Turabian Style
Han, Hyeonsu, Bomi Kim, Jaeha An, and Meera Kweon.
2025. "Comparative Effects of Total, Water-Extractable, and Water-Unextractable Arabinoxylans from Wheat Bran on Dough and Noodle Properties" Processes 13, no. 10: 3051.
https://doi.org/10.3390/pr13103051
APA Style
Han, H., Kim, B., An, J., & Kweon, M.
(2025). Comparative Effects of Total, Water-Extractable, and Water-Unextractable Arabinoxylans from Wheat Bran on Dough and Noodle Properties. Processes, 13(10), 3051.
https://doi.org/10.3390/pr13103051