Bashmil, Y.M.; Bekes, F.; Ruderman, M.; Suleria, H.A.R.; Appels, R.; Dunshea, F.R.
The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions. Plants 2025, 14, 207.
https://doi.org/10.3390/plants14020207
AMA Style
Bashmil YM, Bekes F, Ruderman M, Suleria HAR, Appels R, Dunshea FR.
The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions. Plants. 2025; 14(2):207.
https://doi.org/10.3390/plants14020207
Chicago/Turabian Style
Bashmil, Yasmeen M., Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, and Frank R. Dunshea.
2025. "The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions" Plants 14, no. 2: 207.
https://doi.org/10.3390/plants14020207
APA Style
Bashmil, Y. M., Bekes, F., Ruderman, M., Suleria, H. A. R., Appels, R., & Dunshea, F. R.
(2025). The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions. Plants, 14(2), 207.
https://doi.org/10.3390/plants14020207