Murniece, R.; Reidzane, S.; Radenkovs, V.; Matisons, R.; Dabina-Bicka, I.; Klava, D.; Galoburda, R.
Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. Foods 2024, 13, 2077.
https://doi.org/10.3390/foods13132077
AMA Style
Murniece R, Reidzane S, Radenkovs V, Matisons R, Dabina-Bicka I, Klava D, Galoburda R.
Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. Foods. 2024; 13(13):2077.
https://doi.org/10.3390/foods13132077
Chicago/Turabian Style
Murniece, Ruta, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, and Ruta Galoburda.
2024. "Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes" Foods 13, no. 13: 2077.
https://doi.org/10.3390/foods13132077
APA Style
Murniece, R., Reidzane, S., Radenkovs, V., Matisons, R., Dabina-Bicka, I., Klava, D., & Galoburda, R.
(2024). Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. Foods, 13(13), 2077.
https://doi.org/10.3390/foods13132077