APA (7th ed.) Citation

Park, J., Yoon, S. R., & Ryu, J. A. (2024). Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran. Food Science and Preservation, 31(4), 527-540. https://doi.org/10.11002/fsp.2024.31.4.527

Chicago Style (17th ed.) Citation

Park, Jeongmin, Sung Ran Yoon, and Jung A. Ryu. "Quality Characteristics and Bread-making Properties of Korean Whole Wheat Flour Produced at Different Addition Levels of Wheat Bran." Food Science and Preservation 31, no. 4 (2024): 527-540. https://doi.org/10.11002/fsp.2024.31.4.527.

MLA (9th ed.) Citation

Park, Jeongmin, et al. "Quality Characteristics and Bread-making Properties of Korean Whole Wheat Flour Produced at Different Addition Levels of Wheat Bran." Food Science and Preservation, vol. 31, no. 4, 2024, pp. 527-540, https://doi.org/10.11002/fsp.2024.31.4.527.