Stępniewska, S.; Salamon, A.; Cacak-Pietrzak, G.; Piecyk, M.; Kowalska, H.
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. Foods 2025, 14, 199.
https://doi.org/10.3390/foods14020199
AMA Style
Stępniewska S, Salamon A, Cacak-Pietrzak G, Piecyk M, Kowalska H.
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. Foods. 2025; 14(2):199.
https://doi.org/10.3390/foods14020199
Chicago/Turabian Style
Stępniewska, Sylwia, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, and Hanna Kowalska.
2025. "The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread" Foods 14, no. 2: 199.
https://doi.org/10.3390/foods14020199
APA Style
Stępniewska, S., Salamon, A., Cacak-Pietrzak, G., Piecyk, M., & Kowalska, H.
(2025). The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. Foods, 14(2), 199.
https://doi.org/10.3390/foods14020199