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Klupsaite D, Starkute V, Zokaityte E, Cernauskas D, Mockus E, Kentra E, Sliazaite R, Abramaviciute G, Sakaite P, Komarova V, et al. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread. Foods. 2023; 12(5):937. https://doi.org/10.3390/foods12050937

Klupsaite, Dovile, Vytaute Starkute, Egle Zokaityte, Darius Cernauskas, Ernestas Mockus, Evaldas Kentra, Rugilė Sliazaite, Gabriele Abramaviciute, Paulina Sakaite, Vitalija Komarova, and et al. 2023. "The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread" Foods 12, no. 5: 937. https://doi.org/10.3390/foods12050937

Klupsaite, D., Starkute, V., Zokaityte, E., Cernauskas, D., Mockus, E., Kentra, E., Sliazaite, R., Abramaviciute, G., Sakaite, P., Komarova, V., Tatarunaite, I., Radziune, S., Gliaubiciute, P., Zimkaite, M., Kunce, J., Avizienyte, S., Povilaityte, M., Sokolova, K., Rocha, J. M., ... Bartkiene, E. (2023). The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread. Foods, 12(5), 937. https://doi.org/10.3390/foods12050937