Ivanišová, E.; Čech, M.; Hozlár, P.; Zaguła, G.; Gumul, D.; Grygorieva, O.; Makowska, A.; Kowalczewski, P.Ł.
Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Appl. Sci. 2023, 13, 4485.
https://doi.org/10.3390/app13074485
AMA Style
Ivanišová E, Čech M, Hozlár P, Zaguła G, Gumul D, Grygorieva O, Makowska A, Kowalczewski PŁ.
Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Applied Sciences. 2023; 13(7):4485.
https://doi.org/10.3390/app13074485
Chicago/Turabian Style
Ivanišová, Eva, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, and Przemysław Łukasz Kowalczewski.
2023. "Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties" Applied Sciences 13, no. 7: 4485.
https://doi.org/10.3390/app13074485
APA Style
Ivanišová, E., Čech, M., Hozlár, P., Zaguła, G., Gumul, D., Grygorieva, O., Makowska, A., & Kowalczewski, P. Ł.
(2023). Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Applied Sciences, 13(7), 4485.
https://doi.org/10.3390/app13074485
