Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

MLA

Patchimaporn Udomkun, et al. “Comparative Study of Physicochemical, Nutritional, Phytochemical, and Sensory Properties of Bread with Plantain and Soy Flours Partly Replacing Wheat Flour.” Food Sciencenutrition, vol. 10, no. 9, Sept. 2021. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....ff275d99a124ef23203d0491cd797412&authtype=sso&custid=ns315887.

APA

Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Sebastian Romuli, Bhundit Innawong, Apollin Fotso Kuate, Pamela Eloho Akin‐Idowu, Amos Alakonya, & Bernard Vanlauwe. (2021). Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Sciencenutrition, 10(9).

Chicago

Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Sebastian Romuli, Bhundit Innawong, Apollin Fotso Kuate, Pamela Eloho Akin‐Idowu, Amos Alakonya, and Bernard Vanlauwe. 2021. “Comparative Study of Physicochemical, Nutritional, Phytochemical, and Sensory Properties of Bread with Plantain and Soy Flours Partly Replacing Wheat Flour.” Food Sciencenutrition 10 (9). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....ff275d99a124ef23203d0491cd797412&authtype=sso&custid=ns315887.