Jiang, G.; Ameer, K.; Ramachandraiah, K.; Feng, X.; Jin, X.; Tan, Q.; Huang, X.
Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods. Foods 2025, 14, 1196.
https://doi.org/10.3390/foods14071196
AMA Style
Jiang G, Ameer K, Ramachandraiah K, Feng X, Jin X, Tan Q, Huang X.
Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods. Foods. 2025; 14(7):1196.
https://doi.org/10.3390/foods14071196
Chicago/Turabian Style
Jiang, Guihun, Kashif Ameer, Karna Ramachandraiah, Xiaoyu Feng, Xiaolu Jin, Qiaolin Tan, and Xianfeng Huang.
2025. "Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods" Foods 14, no. 7: 1196.
https://doi.org/10.3390/foods14071196
APA Style
Jiang, G., Ameer, K., Ramachandraiah, K., Feng, X., Jin, X., Tan, Q., & Huang, X.
(2025). Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods. Foods, 14(7), 1196.
https://doi.org/10.3390/foods14071196
