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Yoon SJ, Lee Y, Yoo B. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Prev Nutr Food Sci. 2016;21(4):367-372doi: 10.3746/pnf.2016.21.4.367.
Yoon, S. J., Lee, Y., & Yoo, B. (2016). Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Preventive nutrition and food science, 21(4), 367-372. https://doi.org/10.3746/pnf.2016.21.4.367
Yoon, Sung-Jin, et al. "Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums." Preventive nutrition and food science vol. 21,4 (2016): 367-372. doi: https://doi.org/10.3746/pnf.2016.21.4.367
Yoon SJ, Lee Y, Yoo B. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Prev Nutr Food Sci. 2016 Dec;21(4):367-372. doi: 10.3746/pnf.2016.21.4.367. Epub 2016 Dec 31. PMID: 28078260; PMCID: PMC5216889.
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