Sikora, F.; Ochmian, I.; Sobolewska, M.; Iwański, R.
Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread. Appl. Sci. 2025, 15, 8067.
https://doi.org/10.3390/app15148067
AMA Style
Sikora F, Ochmian I, Sobolewska M, Iwański R.
Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread. Applied Sciences. 2025; 15(14):8067.
https://doi.org/10.3390/app15148067
Chicago/Turabian Style
Sikora, Fryderyk, Ireneusz Ochmian, Magdalena Sobolewska, and Robert Iwański.
2025. "Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread" Applied Sciences 15, no. 14: 8067.
https://doi.org/10.3390/app15148067
APA Style
Sikora, F., Ochmian, I., Sobolewska, M., & Iwański, R.
(2025). Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread. Applied Sciences, 15(14), 8067.
https://doi.org/10.3390/app15148067