Sayed-Ahmad, B.; Talou, T.; Straumite, E.; Sabovics, M.; Kruma, Z.; Saad, Z.; Hijazi, A.; Merah, O.
Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour. Foods 2018, 7, 135.
https://doi.org/10.3390/foods7090135
AMA Style
Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour. Foods. 2018; 7(9):135.
https://doi.org/10.3390/foods7090135
Chicago/Turabian Style
Sayed-Ahmad, Bouchra, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, and Othmane Merah.
2018. "Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour" Foods 7, no. 9: 135.
https://doi.org/10.3390/foods7090135
APA Style
Sayed-Ahmad, B., Talou, T., Straumite, E., Sabovics, M., Kruma, Z., Saad, Z., Hijazi, A., & Merah, O.
(2018). Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour. Foods, 7(9), 135.
https://doi.org/10.3390/foods7090135