Jurkaninová, L.; Švec, I.; Kučerová, I.; Havrlentová, M.; Božik, M.; Klouček, P.; Leuner, O.
The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties. Appl. Sci. 2024, 14, 4831.
https://doi.org/10.3390/app14114831
AMA Style
Jurkaninová L, Švec I, Kučerová I, Havrlentová M, Božik M, Klouček P, Leuner O.
The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties. Applied Sciences. 2024; 14(11):4831.
https://doi.org/10.3390/app14114831
Chicago/Turabian Style
Jurkaninová, Lucie, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, and Olga Leuner.
2024. "The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties" Applied Sciences 14, no. 11: 4831.
https://doi.org/10.3390/app14114831
APA Style
Jurkaninová, L., Švec, I., Kučerová, I., Havrlentová, M., Božik, M., Klouček, P., & Leuner, O.
(2024). The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties. Applied Sciences, 14(11), 4831.
https://doi.org/10.3390/app14114831