Wójcik, M.; Różyło, R.; Schönlechner, R.; Matwijczuk, A.; Dziki, D.
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties. Molecules 2022, 27, 1574.
https://doi.org/10.3390/molecules27051574
AMA Style
Wójcik M, Różyło R, Schönlechner R, Matwijczuk A, Dziki D.
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties. Molecules. 2022; 27(5):1574.
https://doi.org/10.3390/molecules27051574
Chicago/Turabian Style
Wójcik, Monika, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, and Dariusz Dziki.
2022. "Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties" Molecules 27, no. 5: 1574.
https://doi.org/10.3390/molecules27051574
APA Style
Wójcik, M., Różyło, R., Schönlechner, R., Matwijczuk, A., & Dziki, D.
(2022). Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties. Molecules, 27(5), 1574.
https://doi.org/10.3390/molecules27051574