Carlson, J.; Hospattankar, A.; Deng, P.; Swanson, K.; Slavin, J.
Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System. Foods 2015, 4, 349-358.
https://doi.org/10.3390/foods4030349
AMA Style
Carlson J, Hospattankar A, Deng P, Swanson K, Slavin J.
Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System. Foods. 2015; 4(3):349-358.
https://doi.org/10.3390/foods4030349
Chicago/Turabian Style
Carlson, Justin, Ashok Hospattankar, Ping Deng, Kelly Swanson, and Joanne Slavin.
2015. "Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System" Foods 4, no. 3: 349-358.
https://doi.org/10.3390/foods4030349
APA Style
Carlson, J., Hospattankar, A., Deng, P., Swanson, K., & Slavin, J.
(2015). Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System. Foods, 4(3), 349-358.
https://doi.org/10.3390/foods4030349