Yassin, Z.; Tan, Y.L.; SRV, A.; Monro, J.; Matia-Merino, L.; Lim, K.; Hardacre, A.; Mishra, S.; Goh, K.K.T.
Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods 2022, 11, 1513.
https://doi.org/10.3390/foods11101513
AMA Style
Yassin Z, Tan YL, SRV A, Monro J, Matia-Merino L, Lim K, Hardacre A, Mishra S, Goh KKT.
Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods. 2022; 11(10):1513.
https://doi.org/10.3390/foods11101513
Chicago/Turabian Style
Yassin, Zawanah, Yin Li Tan, Akila SRV, John Monro, Lara Matia-Merino, Kaiyang Lim, Allan Hardacre, Suman Mishra, and Kelvin Kim Tha Goh.
2022. "Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread" Foods 11, no. 10: 1513.
https://doi.org/10.3390/foods11101513
APA Style
Yassin, Z., Tan, Y. L., SRV, A., Monro, J., Matia-Merino, L., Lim, K., Hardacre, A., Mishra, S., & Goh, K. K. T.
(2022). Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods, 11(10), 1513.
https://doi.org/10.3390/foods11101513
