Khan, A. Et Al. 2023. Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17 , 6109-6124.

Khan, A., Siddiqui, S., Rahman, U. U., BELDÜZ, A. O., Shah, A. A., Badshah, M., ... Hasan, F.(2023). Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, 6109-6124.

Khan, Anum Et Al. "Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, 6109-6124, 2023

Khan, Anum Et Al. "Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, pp.6109-6124, 2023

Khan, A. Et Al. (2023) . "Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, pp.6109-6124.

@article{article, author={Anum Khan Et Al. }, title={Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2023, pages={6109-6124} }