Khan, M.J.; Jovicic, V.; Zbogar-Rasic, A.; Zettel, V.; Delgado, A.; Hitzmann, B.
Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough. Foods 2023, 12, 2056.
https://doi.org/10.3390/foods12102056
AMA Style
Khan MJ, Jovicic V, Zbogar-Rasic A, Zettel V, Delgado A, Hitzmann B.
Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough. Foods. 2023; 12(10):2056.
https://doi.org/10.3390/foods12102056
Chicago/Turabian Style
Khan, Muhammad Jehanzaib, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, and Bernd Hitzmann.
2023. "Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough" Foods 12, no. 10: 2056.
https://doi.org/10.3390/foods12102056
APA Style
Khan, M. J., Jovicic, V., Zbogar-Rasic, A., Zettel, V., Delgado, A., & Hitzmann, B.
(2023). Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough. Foods, 12(10), 2056.
https://doi.org/10.3390/foods12102056