Majewska, K.; Banach, J.K.; Kłębukowska, L.; Grzywińska-Rąpca, M.; Piłat, B.; Pietrzak-Fiećko, R.
Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality. Appl. Sci. 2026, 16, 15.
https://doi.org/10.3390/app16010015
AMA Style
Majewska K, Banach JK, Kłębukowska L, Grzywińska-Rąpca M, Piłat B, Pietrzak-Fiećko R.
Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality. Applied Sciences. 2026; 16(1):15.
https://doi.org/10.3390/app16010015
Chicago/Turabian Style
Majewska, Katarzyna, Joanna Katarzyna Banach, Lucyna Kłębukowska, Małgorzata Grzywińska-Rąpca, Beata Piłat, and Renata Pietrzak-Fiećko.
2026. "Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality" Applied Sciences 16, no. 1: 15.
https://doi.org/10.3390/app16010015
APA Style
Majewska, K., Banach, J. K., Kłębukowska, L., Grzywińska-Rąpca, M., Piłat, B., & Pietrzak-Fiećko, R.
(2026). Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality. Applied Sciences, 16(1), 15.
https://doi.org/10.3390/app16010015
