Mumtaz, W.; Czarnowska-Kujawska, M.; Klepacka, J.
Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread. Molecules 2025, 30, 3625.
https://doi.org/10.3390/molecules30173625
AMA Style
Mumtaz W, Czarnowska-Kujawska M, Klepacka J.
Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread. Molecules. 2025; 30(17):3625.
https://doi.org/10.3390/molecules30173625
Chicago/Turabian Style
Mumtaz, Wajeeha, Marta Czarnowska-Kujawska, and Joanna Klepacka.
2025. "Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread" Molecules 30, no. 17: 3625.
https://doi.org/10.3390/molecules30173625
APA Style
Mumtaz, W., Czarnowska-Kujawska, M., & Klepacka, J.
(2025). Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread. Molecules, 30(17), 3625.
https://doi.org/10.3390/molecules30173625