Škrobot, D.; Maravić, N.; Hadnađev, M.; Dapčević-Hadnađev, T.; Pestorić, M.; Tomić, J.
Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality. Foods 2025, 14, 613.
https://doi.org/10.3390/foods14040613
AMA Style
Škrobot D, Maravić N, Hadnađev M, Dapčević-Hadnađev T, Pestorić M, Tomić J.
Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality. Foods. 2025; 14(4):613.
https://doi.org/10.3390/foods14040613
Chicago/Turabian Style
Škrobot, Dubravka, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, and Jelena Tomić.
2025. "Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality" Foods 14, no. 4: 613.
https://doi.org/10.3390/foods14040613
APA Style
Škrobot, D., Maravić, N., Hadnađev, M., Dapčević-Hadnađev, T., Pestorić, M., & Tomić, J.
(2025). Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality. Foods, 14(4), 613.
https://doi.org/10.3390/foods14040613