J, C., & ES, H. (2026). Quality and Functional Characteristics of Morning Bread Supplemented with Brewer's Spent Grain Powder. Preventive nutrition and food science, 31(2), . https://doi.org/10.3746/pnf.2025.259
Chicago Style (17th ed.) CitationJ, Cheung, and Hwang ES. "Quality and Functional Characteristics of Morning Bread Supplemented with Brewer's Spent Grain Powder." Preventive Nutrition and Food Science 31, no. 2 (2026). https://doi.org/10.3746/pnf.2025.259.
MLA (9th ed.) CitationJ, Cheung, and Hwang ES. "Quality and Functional Characteristics of Morning Bread Supplemented with Brewer's Spent Grain Powder." Preventive Nutrition and Food Science, vol. 31, no. 2, 2026, https://doi.org/10.3746/pnf.2025.259.
Warning: These citations may not always be 100% accurate.
