Pejcz, E.; Lachowicz-Wiśniewska, S.; Nowicka, P.; Wojciechowicz-Budzisz, A.; Harasym, J.
Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread. Foods 2023, 12, 3552.
https://doi.org/10.3390/foods12193552
AMA Style
Pejcz E, Lachowicz-Wiśniewska S, Nowicka P, Wojciechowicz-Budzisz A, Harasym J.
Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread. Foods. 2023; 12(19):3552.
https://doi.org/10.3390/foods12193552
Chicago/Turabian Style
Pejcz, Ewa, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, and Joanna Harasym.
2023. "Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread" Foods 12, no. 19: 3552.
https://doi.org/10.3390/foods12193552
APA Style
Pejcz, E., Lachowicz-Wiśniewska, S., Nowicka, P., Wojciechowicz-Budzisz, A., & Harasym, J.
(2023). Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread. Foods, 12(19), 3552.
https://doi.org/10.3390/foods12193552