Makran, M.; Cilla, A.; Haros, C.M.; Garcia-Llatas, G.
Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility. Foods 2023, 12, 93.
https://doi.org/10.3390/foods12010093
AMA Style
Makran M, Cilla A, Haros CM, Garcia-Llatas G.
Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility. Foods. 2023; 12(1):93.
https://doi.org/10.3390/foods12010093
Chicago/Turabian Style
Makran, Mussa, Antonio Cilla, Claudia Monika Haros, and Guadalupe Garcia-Llatas.
2023. "Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility" Foods 12, no. 1: 93.
https://doi.org/10.3390/foods12010093
APA Style
Makran, M., Cilla, A., Haros, C. M., & Garcia-Llatas, G.
(2023). Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility. Foods, 12(1), 93.
https://doi.org/10.3390/foods12010093