Verbeke, C.; Debonne, E.; Van Leirsberghe, H.; Van Bockstaele, F.; Eeckhout, M.
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads. Foods 2024, 13, 224.
https://doi.org/10.3390/foods13020224
AMA Style
Verbeke C, Debonne E, Van Leirsberghe H, Van Bockstaele F, Eeckhout M.
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads. Foods. 2024; 13(2):224.
https://doi.org/10.3390/foods13020224
Chicago/Turabian Style
Verbeke, Celeste, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele, and Mia Eeckhout.
2024. "An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads" Foods 13, no. 2: 224.
https://doi.org/10.3390/foods13020224
APA Style
Verbeke, C., Debonne, E., Van Leirsberghe, H., Van Bockstaele, F., & Eeckhout, M.
(2024). An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads. Foods, 13(2), 224.
https://doi.org/10.3390/foods13020224