Oprea, O.B.; Tolstorebrov, I.; Claussen, I.C.; Sannan, S.; Apostol, L.; Moșoiu, C.; Gaceu, L.
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector. Foods 2023, 12, 4498.
https://doi.org/10.3390/foods12244498
AMA Style
Oprea OB, Tolstorebrov I, Claussen IC, Sannan S, Apostol L, Moșoiu C, Gaceu L.
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector. Foods. 2023; 12(24):4498.
https://doi.org/10.3390/foods12244498
Chicago/Turabian Style
Oprea, Oana Bianca, Ignat Tolstorebrov, Ingrid Camilla Claussen, Sigurd Sannan, Livia Apostol, Claudia Moșoiu, and Liviu Gaceu.
2023. "Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector" Foods 12, no. 24: 4498.
https://doi.org/10.3390/foods12244498
APA Style
Oprea, O. B., Tolstorebrov, I., Claussen, I. C., Sannan, S., Apostol, L., Moșoiu, C., & Gaceu, L.
(2023). Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector. Foods, 12(24), 4498.
https://doi.org/10.3390/foods12244498
