Kobus-Cisowska, J.; Dziedziński, M.; Szymanowska, D.; Szczepaniak, O.; Byczkiewicz, S.; Telichowska, A.; Szulc, P.
The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions. Sustainability 2020, 12, 6691.
https://doi.org/10.3390/su12166691
AMA Style
Kobus-Cisowska J, Dziedziński M, Szymanowska D, Szczepaniak O, Byczkiewicz S, Telichowska A, Szulc P.
The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions. Sustainability. 2020; 12(16):6691.
https://doi.org/10.3390/su12166691
Chicago/Turabian Style
Kobus-Cisowska, Joanna, Marcin Dziedziński, Daria Szymanowska, Oskar Szczepaniak, Szymon Byczkiewicz, Aleksandra Telichowska, and Piotr Szulc.
2020. "The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions" Sustainability 12, no. 16: 6691.
https://doi.org/10.3390/su12166691
APA Style
Kobus-Cisowska, J., Dziedziński, M., Szymanowska, D., Szczepaniak, O., Byczkiewicz, S., Telichowska, A., & Szulc, P.
(2020). The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions. Sustainability, 12(16), 6691.
https://doi.org/10.3390/su12166691
