Balawejder, M.; Antos, P.; Kołcz, G.; Piechowiak, T.; Malec, J.; Matłok, N.
Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Appl. Sci. 2026, 16, 5119.
https://doi.org/10.3390/app16105119
AMA Style
Balawejder M, Antos P, Kołcz G, Piechowiak T, Malec J, Matłok N.
Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Applied Sciences. 2026; 16(10):5119.
https://doi.org/10.3390/app16105119
Chicago/Turabian Style
Balawejder, Maciej, Piotr Antos, Gabriela Kołcz, Tomasz Piechowiak, Jacek Malec, and Natalia Matłok.
2026. "Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products" Applied Sciences 16, no. 10: 5119.
https://doi.org/10.3390/app16105119
APA Style
Balawejder, M., Antos, P., Kołcz, G., Piechowiak, T., Malec, J., & Matłok, N.
(2026). Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products. Applied Sciences, 16(10), 5119.
https://doi.org/10.3390/app16105119
