Bukonja, S.; Tomić, J.; Pestorić, M.; Maravić, N.; Despotović, S.; Tomičić, Z.; Kiprovski, B.; Pantelić, N.Đ.
Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production. Foods 2025, 14, 2668.
https://doi.org/10.3390/foods14152668
AMA Style
Bukonja S, Tomić J, Pestorić M, Maravić N, Despotović S, Tomičić Z, Kiprovski B, Pantelić NĐ.
Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production. Foods. 2025; 14(15):2668.
https://doi.org/10.3390/foods14152668
Chicago/Turabian Style
Bukonja, Simona, Jelena Tomić, Mladenka Pestorić, Nikola Maravić, Saša Despotović, Zorica Tomičić, Biljana Kiprovski, and Nebojša Đ. Pantelić.
2025. "Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production" Foods 14, no. 15: 2668.
https://doi.org/10.3390/foods14152668
APA Style
Bukonja, S., Tomić, J., Pestorić, M., Maravić, N., Despotović, S., Tomičić, Z., Kiprovski, B., & Pantelić, N. Đ.
(2025). Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production. Foods, 14(15), 2668.
https://doi.org/10.3390/foods14152668