Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling.

MLA

Liu, Yudi, et al. “Wheat Bread Fortified with Dictyophora Indusiata Powder: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling.” International Journal of Food Science & Technology, vol. 57, no. 9, Sept. 2022, pp. 5982–92. EBSCOhost, https://doi.org/10.1111/ijfs.15940.

APA

Liu, Y., Zhang, H., Yu, H., Li, J., Brennan, M. A., Brennan, C. S., & Qin, Y. (2022). Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling. International Journal of Food Science & Technology, 57(9), 5982–5992. https://doi.org/10.1111/ijfs.15940

Chicago

Liu, Yudi, Heng Zhang, Hongda Yu, Jiang Li, Margaret A Brennan, Charles S Brennan, and Yuyue Qin. 2022. “Wheat Bread Fortified with Dictyophora Indusiata Powder: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling.” International Journal of Food Science & Technology 57 (9): 5982–92. doi:10.1111/ijfs.15940.