Molina, M.T.; Lamothe, L.; Gunes, D.Z.; Vaz, S.M.; Bouchon, P.
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits. Foods 2021, 10, 2335.
https://doi.org/10.3390/foods10102335
AMA Style
Molina MT, Lamothe L, Gunes DZ, Vaz SM, Bouchon P.
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits. Foods. 2021; 10(10):2335.
https://doi.org/10.3390/foods10102335
Chicago/Turabian Style
Molina, MarÃa Teresa, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz, and Pedro Bouchon.
2021. "The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits" Foods 10, no. 10: 2335.
https://doi.org/10.3390/foods10102335
APA Style
Molina, M. T., Lamothe, L., Gunes, D. Z., Vaz, S. M., & Bouchon, P.
(2021). The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits. Foods, 10(10), 2335.
https://doi.org/10.3390/foods10102335