Noack, J.; Timm, D.; Hospattankar, A.; Slavin, J.
Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model. Nutrients 2013, 5, 1500-1510.
https://doi.org/10.3390/nu5051500
AMA Style
Noack J, Timm D, Hospattankar A, Slavin J.
Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model. Nutrients. 2013; 5(5):1500-1510.
https://doi.org/10.3390/nu5051500
Chicago/Turabian Style
Noack, Jackie, Derek Timm, Ashok Hospattankar, and Joanne Slavin.
2013. "Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model" Nutrients 5, no. 5: 1500-1510.
https://doi.org/10.3390/nu5051500
APA Style
Noack, J., Timm, D., Hospattankar, A., & Slavin, J.
(2013). Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model. Nutrients, 5(5), 1500-1510.
https://doi.org/10.3390/nu5051500