Pecyna, A.; Krzywicka, M.; Blicharz-Kania, A.; Buczaj, A.; Kobus, Z.; Zdybel, B.; Domin, M.; Siłuch, D.
Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics. Appl. Sci. 2024, 14, 1561.
https://doi.org/10.3390/app14041561
AMA Style
Pecyna A, Krzywicka M, Blicharz-Kania A, Buczaj A, Kobus Z, Zdybel B, Domin M, Siłuch D.
Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics. Applied Sciences. 2024; 14(4):1561.
https://doi.org/10.3390/app14041561
Chicago/Turabian Style
Pecyna, Anna, Monika Krzywicka, Agata Blicharz-Kania, Agnieszka Buczaj, Zbigniew Kobus, Beata Zdybel, Marek Domin, and Dariusz Siłuch.
2024. "Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics" Applied Sciences 14, no. 4: 1561.
https://doi.org/10.3390/app14041561
APA Style
Pecyna, A., Krzywicka, M., Blicharz-Kania, A., Buczaj, A., Kobus, Z., Zdybel, B., Domin, M., & Siłuch, D.
(2024). Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics. Applied Sciences, 14(4), 1561.
https://doi.org/10.3390/app14041561
