Hossain, A.K.M.M.; Brennan, M.A.; Mason, S.L.; Guo, X.; Zeng, X.A.; Brennan, C.S.
The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods 2017, 6, 57.
https://doi.org/10.3390/foods6080057
AMA Style
Hossain AKMM, Brennan MA, Mason SL, Guo X, Zeng XA, Brennan CS.
The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods. 2017; 6(8):57.
https://doi.org/10.3390/foods6080057
Chicago/Turabian Style
Hossain, A. K. M. Mofasser, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Xin An Zeng, and Charles S. Brennan.
2017. "The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies" Foods 6, no. 8: 57.
https://doi.org/10.3390/foods6080057
APA Style
Hossain, A. K. M. M., Brennan, M. A., Mason, S. L., Guo, X., Zeng, X. A., & Brennan, C. S.
(2017). The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods, 6(8), 57.
https://doi.org/10.3390/foods6080057