Pycia, K.; Pawłowska, A.M.; Posadzka, Z.; Kaszuba, J.
Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality. Appl. Sci. 2024, 14, 9392.
https://doi.org/10.3390/app14209392
AMA Style
Pycia K, Pawłowska AM, Posadzka Z, Kaszuba J.
Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality. Applied Sciences. 2024; 14(20):9392.
https://doi.org/10.3390/app14209392
Chicago/Turabian Style
Pycia, Karolina, Agata Maria Pawłowska, Zuzanna Posadzka, and Joanna Kaszuba.
2024. "Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality" Applied Sciences 14, no. 20: 9392.
https://doi.org/10.3390/app14209392
APA Style
Pycia, K., Pawłowska, A. M., Posadzka, Z., & Kaszuba, J.
(2024). Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality. Applied Sciences, 14(20), 9392.
https://doi.org/10.3390/app14209392