Wójcik, M.; Matwijczuk, A.; Ślusarczyk, L.; Różyło, R.
The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties. Processes 2025, 13, 83.
https://doi.org/10.3390/pr13010083
AMA Style
Wójcik M, Matwijczuk A, Ślusarczyk L, Różyło R.
The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties. Processes. 2025; 13(1):83.
https://doi.org/10.3390/pr13010083
Chicago/Turabian Style
Wójcik, Monika, Arkadiusz Matwijczuk, Lidia Ślusarczyk, and Renata Różyło.
2025. "The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties" Processes 13, no. 1: 83.
https://doi.org/10.3390/pr13010083
APA Style
Wójcik, M., Matwijczuk, A., Ślusarczyk, L., & Różyło, R.
(2025). The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties. Processes, 13(1), 83.
https://doi.org/10.3390/pr13010083