Bouaziz, F.; Ben Abdeddayem, A.; Koubaa, M.; Ellouz Ghorbel, R.; Ellouz Chaabouni, S.
Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods 2020, 9, 737.
https://doi.org/10.3390/foods9060737
AMA Style
Bouaziz F, Ben Abdeddayem A, Koubaa M, Ellouz Ghorbel R, Ellouz Chaabouni S.
Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods. 2020; 9(6):737.
https://doi.org/10.3390/foods9060737
Chicago/Turabian Style
Bouaziz, Fatma, Amal Ben Abdeddayem, Mohamed Koubaa, Raoudha Ellouz Ghorbel, and Semia Ellouz Chaabouni.
2020. "Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread" Foods 9, no. 6: 737.
https://doi.org/10.3390/foods9060737
APA Style
Bouaziz, F., Ben Abdeddayem, A., Koubaa, M., Ellouz Ghorbel, R., & Ellouz Chaabouni, S.
(2020). Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods, 9(6), 737.
https://doi.org/10.3390/foods9060737