Pop, I.-A.; Dossa, S.; Stoin, D.; Neagu, C.; Moigradean, D.; Alexa, E.; Poiana, M.-A.
Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. Foods 2025, 14, 3343.
https://doi.org/10.3390/foods14193343
AMA Style
Pop I-A, Dossa S, Stoin D, Neagu C, Moigradean D, Alexa E, Poiana M-A.
Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. Foods. 2025; 14(19):3343.
https://doi.org/10.3390/foods14193343
Chicago/Turabian Style
Pop, Ioana-Alina, Sylvestre Dossa, Daniela Stoin, Christine Neagu, Diana Moigradean, Ersilia Alexa, and Mariana-Atena Poiana.
2025. "Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour" Foods 14, no. 19: 3343.
https://doi.org/10.3390/foods14193343
APA Style
Pop, I.-A., Dossa, S., Stoin, D., Neagu, C., Moigradean, D., Alexa, E., & Poiana, M.-A.
(2025). Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. Foods, 14(19), 3343.
https://doi.org/10.3390/foods14193343
