Cacak-Pietrzak, G.; Dziki, D.; Gawlik-Dziki, U.; Sułek, A.; Kalisz, S.; Sujka, K.
Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules 2021, 26, 7564.
https://doi.org/10.3390/molecules26247564
AMA Style
Cacak-Pietrzak G, Dziki D, Gawlik-Dziki U, Sułek A, Kalisz S, Sujka K.
Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules. 2021; 26(24):7564.
https://doi.org/10.3390/molecules26247564
Chicago/Turabian Style
Cacak-Pietrzak, Grażyna, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sułek, Stanisław Kalisz, and Katarzyna Sujka.
2021. "Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties" Molecules 26, no. 24: 7564.
https://doi.org/10.3390/molecules26247564
APA Style
Cacak-Pietrzak, G., Dziki, D., Gawlik-Dziki, U., Sułek, A., Kalisz, S., & Sujka, K.
(2021). Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules, 26(24), 7564.
https://doi.org/10.3390/molecules26247564
