Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

MLA

M. L. Sudha, et al. “Use of Dry-Moist Heat Effects to Improve the Functionality, Immunogenicity of Whole Wheat Flour and Its Application in Bread Making.” Journal of Cereal Science, vol. 69, May 2016, pp. 313–20. EBSCOhost, https://doi.org/10.1016/j.jcs.2016.04.010.

APA

M. L. Sudha, C. Soumya, & Pichan Prabhasankar. (2016). Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science, 69, 313–320. https://doi.org/10.1016/j.jcs.2016.04.010

Chicago

M. L. Sudha, C. Soumya, and Pichan Prabhasankar. 2016. “Use of Dry-Moist Heat Effects to Improve the Functionality, Immunogenicity of Whole Wheat Flour and Its Application in Bread Making.” Journal of Cereal Science 69 (May): 313–20. doi:10.1016/j.jcs.2016.04.010.