Naibaho, J.; Korzeniowska, M.; Wojdyło, A.; Figiel, A.; Yang, B.; Laaksonen, O.; Foste, M.; Vilu, R.; Viiard, E.
The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings 2021, 70, 86.
https://doi.org/10.3390/foods_2020-08486
AMA Style
Naibaho J, Korzeniowska M, Wojdyło A, Figiel A, Yang B, Laaksonen O, Foste M, Vilu R, Viiard E.
The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings. 2021; 70(1):86.
https://doi.org/10.3390/foods_2020-08486
Chicago/Turabian Style
Naibaho, Joncer, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, and Ene Viiard.
2021. "The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity" Proceedings 70, no. 1: 86.
https://doi.org/10.3390/foods_2020-08486
APA Style
Naibaho, J., Korzeniowska, M., Wojdyło, A., Figiel, A., Yang, B., Laaksonen, O., Foste, M., Vilu, R., & Viiard, E.
(2021). The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings, 70(1), 86.
https://doi.org/10.3390/foods_2020-08486
