Dall’Acua, K.; Klein, M.P.; Tech, B.I.; Fontana, A.; Crepalde, L.T.; Wagner, R.; de Oliveira, F.d.C.; Sant’Anna, V.
Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer. Microorganisms 2025, 13, 66.
https://doi.org/10.3390/microorganisms13010066
AMA Style
Dall’Acua K, Klein MP, Tech BI, Fontana A, Crepalde LT, Wagner R, de Oliveira FdC, Sant’Anna V.
Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer. Microorganisms. 2025; 13(1):66.
https://doi.org/10.3390/microorganisms13010066
Chicago/Turabian Style
Dall’Acua, Katry, Manuela Poletto Klein, Bárbara Iegli Tech, Alessandra Fontana, Ludmylla Tamara Crepalde, Roger Wagner, Fernanda de Candido de Oliveira, and Voltaire Sant’Anna.
2025. "Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer" Microorganisms 13, no. 1: 66.
https://doi.org/10.3390/microorganisms13010066
APA Style
Dall’Acua, K., Klein, M. P., Tech, B. I., Fontana, A., Crepalde, L. T., Wagner, R., de Oliveira, F. d. C., & Sant’Anna, V.
(2025). Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer. Microorganisms, 13(1), 66.
https://doi.org/10.3390/microorganisms13010066
