Ansari, F.; Pimentel, T.C.; Pourjafar, H.; Ibrahim, S.A.; Jafari, S.M.
The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin. Foods 2022, 11, 3366.
https://doi.org/10.3390/foods11213366
AMA Style
Ansari F, Pimentel TC, Pourjafar H, Ibrahim SA, Jafari SM.
The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin. Foods. 2022; 11(21):3366.
https://doi.org/10.3390/foods11213366
Chicago/Turabian Style
Ansari, Fereshteh, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, and Seid Mahdi Jafari.
2022. "The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin" Foods 11, no. 21: 3366.
https://doi.org/10.3390/foods11213366
APA Style
Ansari, F., Pimentel, T. C., Pourjafar, H., Ibrahim, S. A., & Jafari, S. M.
(2022). The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin. Foods, 11(21), 3366.
https://doi.org/10.3390/foods11213366