Škrobot, D.; Dapčević-Hadnađev, T.; Tomić, J.; Maravić, N.; Popović, N.; Jovanov, P.; Hadnađev, M.
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods 2022, 11, 3927.
https://doi.org/10.3390/foods11233927
AMA Style
Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M.
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods. 2022; 11(23):3927.
https://doi.org/10.3390/foods11233927
Chicago/Turabian Style
Škrobot, Dubravka, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, and Miroslav Hadnađev.
2022. "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread" Foods 11, no. 23: 3927.
https://doi.org/10.3390/foods11233927
APA Style
Škrobot, D., Dapčević-Hadnađev, T., Tomić, J., Maravić, N., Popović, N., Jovanov, P., & Hadnađev, M.
(2022). Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods, 11(23), 3927.
https://doi.org/10.3390/foods11233927