Rivera, J.; Deliephan, A.; Dhakal, J.; Aldrich, C.G.; Siliveru, K.
Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality. Foods 2021, 10, 1479.
https://doi.org/10.3390/foods10071479
AMA Style
Rivera J, Deliephan A, Dhakal J, Aldrich CG, Siliveru K.
Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality. Foods. 2021; 10(7):1479.
https://doi.org/10.3390/foods10071479
Chicago/Turabian Style
Rivera, Jared, Aiswariya Deliephan, Janak Dhakal, Charles Gregory Aldrich, and Kaliramesh Siliveru.
2021. "Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality" Foods 10, no. 7: 1479.
https://doi.org/10.3390/foods10071479
APA Style
Rivera, J., Deliephan, A., Dhakal, J., Aldrich, C. G., & Siliveru, K.
(2021). Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality. Foods, 10(7), 1479.
https://doi.org/10.3390/foods10071479