Astiz, V., Guardianelli, L. M., Salinas, M. V., Brites, C., & Puppo, M. C. (2023). High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. MDPI.
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Chicago Style (17th ed.) Citation
Astiz, Valentina, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites, and María Cecilia Puppo. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. MDPI, 2023.
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MLA (9th ed.) Citation
Astiz, Valentina, et al. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. MDPI, 2023.
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Warning: These citations may not always be 100% accurate.