Maina, N.H.; Rieder, A.; De Bondt, Y.; Mäkelä-Salmi, N.; Sahlstrøm, S.; Mattila, O.; Lamothe, L.M.; Nyström, L.; Courtin, C.M.; Katina, K.;
et al. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021, 10, 2566.
https://doi.org/10.3390/foods10112566
AMA Style
Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K,
et al. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods. 2021; 10(11):2566.
https://doi.org/10.3390/foods10112566
Chicago/Turabian Style
Maina, Ndegwa H., Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Outi Mattila, Lisa M. Lamothe, Laura Nyström, Christophe M. Courtin, Kati Katina,
and et al. 2021. "Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber" Foods 10, no. 11: 2566.
https://doi.org/10.3390/foods10112566
APA Style
Maina, N. H., Rieder, A., De Bondt, Y., Mäkelä-Salmi, N., Sahlstrøm, S., Mattila, O., Lamothe, L. M., Nyström, L., Courtin, C. M., Katina, K., & Poutanen, K.
(2021). Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods, 10(11), 2566.
https://doi.org/10.3390/foods10112566