Mencin, M.; Markanovič, N.; Mikulič Petkovšek, M.; Veberič, R.; Terpinc, P.
Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. Molecules 2023, 28, 3428.
https://doi.org/10.3390/molecules28083428
AMA Style
Mencin M, Markanovič N, Mikulič Petkovšek M, Veberič R, Terpinc P.
Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. Molecules. 2023; 28(8):3428.
https://doi.org/10.3390/molecules28083428
Chicago/Turabian Style
Mencin, Marjeta, Nika Markanovič, Maja Mikulič Petkovšek, Robert Veberič, and Petra Terpinc.
2023. "Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread" Molecules 28, no. 8: 3428.
https://doi.org/10.3390/molecules28083428
APA Style
Mencin, M., Markanovič, N., Mikulič Petkovšek, M., Veberič, R., & Terpinc, P.
(2023). Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. Molecules, 28(8), 3428.
https://doi.org/10.3390/molecules28083428