Murniece, R.; Reidzane, S.; Radenkovs, V.; Straumite, E.; Keke, A.; Kobrin, E.-G.; Klava, D.
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. Foods 2025, 14, 979.
https://doi.org/10.3390/foods14060979
AMA Style
Murniece R, Reidzane S, Radenkovs V, Straumite E, Keke A, Kobrin E-G, Klava D.
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. Foods. 2025; 14(6):979.
https://doi.org/10.3390/foods14060979
Chicago/Turabian Style
Murniece, Ruta, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin, and Dace Klava.
2025. "Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread" Foods 14, no. 6: 979.
https://doi.org/10.3390/foods14060979
APA Style
Murniece, R., Reidzane, S., Radenkovs, V., Straumite, E., Keke, A., Kobrin, E.-G., & Klava, D.
(2025). Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. Foods, 14(6), 979.
https://doi.org/10.3390/foods14060979
