Article Versions Notes

Bartkiene E, Jomantaite I, Mockus E, Ruibys R, Baltusnikiene A, Santini A, Zokaityte E. The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers. Foods. 2021; 10(10):2501. https://doi.org/10.3390/foods10102501

Bartkiene, Elena, Ieva Jomantaite, Ernestas Mockus, Romas Ruibys, Aldona Baltusnikiene, Antonello Santini, and Egle Zokaityte. 2021. "The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers" Foods 10, no. 10: 2501. https://doi.org/10.3390/foods10102501

Bartkiene, E., Jomantaite, I., Mockus, E., Ruibys, R., Baltusnikiene, A., Santini, A., & Zokaityte, E. (2021). The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers. Foods, 10(10), 2501. https://doi.org/10.3390/foods10102501