Ni, Q.; Ranawana, V.; Hayes, H.E.; Hayward, N.J.; Stead, D.; Raikos, V.
Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods 2020, 9, 1192.
https://doi.org/10.3390/foods9091192
AMA Style
Ni Q, Ranawana V, Hayes HE, Hayward NJ, Stead D, Raikos V.
Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods. 2020; 9(9):1192.
https://doi.org/10.3390/foods9091192
Chicago/Turabian Style
Ni, Qianqian, Viren Ranawana, Helen E. Hayes, Nicholas J. Hayward, David Stead, and Vassilios Raikos.
2020. "Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties" Foods 9, no. 9: 1192.
https://doi.org/10.3390/foods9091192
APA Style
Ni, Q., Ranawana, V., Hayes, H. E., Hayward, N. J., Stead, D., & Raikos, V.
(2020). Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods, 9(9), 1192.
https://doi.org/10.3390/foods9091192