Tsurunaga, Y.; Uno, A.; Takahashi, T.; Furuichi, T.
Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles. Foods 2025, 14, 436.
https://doi.org/10.3390/foods14030436
AMA Style
Tsurunaga Y, Uno A, Takahashi T, Furuichi T.
Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles. Foods. 2025; 14(3):436.
https://doi.org/10.3390/foods14030436
Chicago/Turabian Style
Tsurunaga, Yoko, Ayane Uno, Tetsuya Takahashi, and Tsugumi Furuichi.
2025. "Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles" Foods 14, no. 3: 436.
https://doi.org/10.3390/foods14030436
APA Style
Tsurunaga, Y., Uno, A., Takahashi, T., & Furuichi, T.
(2025). Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles. Foods, 14(3), 436.
https://doi.org/10.3390/foods14030436