Roye, C.; Henrion, M.; Chanvrier, H.; De Roeck, K.; De Bondt, Y.; Liberloo, I.; King, R.; Courtin, C.M.
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods 2020, 9, 738.
https://doi.org/10.3390/foods9060738
AMA Style
Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM.
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods. 2020; 9(6):738.
https://doi.org/10.3390/foods9060738
Chicago/Turabian Style
Roye, Chiara, Muriel Henrion, Hélène Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King, and Christophe M. Courtin.
2020. "Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran" Foods 9, no. 6: 738.
https://doi.org/10.3390/foods9060738
APA Style
Roye, C., Henrion, M., Chanvrier, H., De Roeck, K., De Bondt, Y., Liberloo, I., King, R., & Courtin, C. M.
(2020). Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods, 9(6), 738.
https://doi.org/10.3390/foods9060738