M, F., S, L., X, H., L, X., Y, G., K, L., . . . J, W. (2026). Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification. Food chemistry, 519, 149746. https://doi.org/10.1016/j.foodchem.2026.149746
Παραπομπή σε μορφή Chicago (17η εκδ.)M, Fan, et al. "Enhancing Nutritional, Functional, and Sensory Qualities of Whole-wheat Bread via Bacillus Subtilis SH-mediated Fiber Modification." Food Chemistry 519 (2026): 149746. https://doi.org/10.1016/j.foodchem.2026.149746.
Παραπομπή σε μορφή MLA (9th εκδ.)M, Fan, et al. "Enhancing Nutritional, Functional, and Sensory Qualities of Whole-wheat Bread via Bacillus Subtilis SH-mediated Fiber Modification." Food Chemistry, vol. 519, 2026, p. 149746, https://doi.org/10.1016/j.foodchem.2026.149746.