Dossa, S.; Argyelan, C.; Rinovetz, A.; Neagu, C.; Stoin, D.; Lalescu, D.; Jianu, C.; Radulov, I.; Serpe, L.; Brinzeu, A.;
et al. Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality. Sustainability 2026, 18, 5441.
https://doi.org/10.3390/su18115441
AMA Style
Dossa S, Argyelan C, Rinovetz A, Neagu C, Stoin D, Lalescu D, Jianu C, Radulov I, Serpe L, Brinzeu A,
et al. Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality. Sustainability. 2026; 18(11):5441.
https://doi.org/10.3390/su18115441
Chicago/Turabian Style
Dossa, Sylvestre, Cristian Argyelan, Alexandru Rinovetz, Christine Neagu, Daniela Stoin, Dacian Lalescu, Călin Jianu, Isidora Radulov, Lelia Serpe, Adina Brinzeu,
and et al. 2026. "Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality" Sustainability 18, no. 11: 5441.
https://doi.org/10.3390/su18115441
APA Style
Dossa, S., Argyelan, C., Rinovetz, A., Neagu, C., Stoin, D., Lalescu, D., Jianu, C., Radulov, I., Serpe, L., Brinzeu, A., & Alexa, E.
(2026). Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality. Sustainability, 18(11), 5441.
https://doi.org/10.3390/su18115441
