Djeghim, F.; Bourekoua, H.; Różyło, R.; Bieńczak, A.; Tanaś, W.; Zidoune, M.N.
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. Appl. Sci. 2021, 11, 4605.
https://doi.org/10.3390/app11104605
AMA Style
Djeghim F, Bourekoua H, Różyło R, Bieńczak A, Tanaś W, Zidoune MN.
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. Applied Sciences. 2021; 11(10):4605.
https://doi.org/10.3390/app11104605
Chicago/Turabian Style
Djeghim, Fairouz, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, and Mohammed Nesreddine Zidoune.
2021. "Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties" Applied Sciences 11, no. 10: 4605.
https://doi.org/10.3390/app11104605
APA Style
Djeghim, F., Bourekoua, H., Różyło, R., Bieńczak, A., Tanaś, W., & Zidoune, M. N.
(2021). Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. Applied Sciences, 11(10), 4605.
https://doi.org/10.3390/app11104605