Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads

MLA

Roger Andersson, et al. “Effects of Baking on Dietary Fibre, with Emphasis on β-Glucan and Resistant Starch, in Barley Breads.” Journal of Cereal Science, vol. 79, Jan. 2018, pp. 449–55. EBSCOhost, https://doi.org/10.1016/j.jcs.2017.10.017.

APA

Roger Andersson, Annica A.M. Andersson, & Susanne Djurle. (2018). Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads. Journal of Cereal Science, 79, 449–455. https://doi.org/10.1016/j.jcs.2017.10.017

Chicago

Roger Andersson, Annica A.M. Andersson, and Susanne Djurle. 2018. “Effects of Baking on Dietary Fibre, with Emphasis on β-Glucan and Resistant Starch, in Barley Breads.” Journal of Cereal Science 79 (January): 449–55. doi:10.1016/j.jcs.2017.10.017.