Murariu, O.C.; Caruso, G.; Frunză, G.; Lipșa, F.D.; Ulea, E.; Tallarita, A.V.; Calistru, A.; Jităreanu, G.
Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread. Foods 2025, 14, 1189.
https://doi.org/10.3390/foods14071189
AMA Style
Murariu OC, Caruso G, Frunză G, Lipșa FD, Ulea E, Tallarita AV, Calistru A, Jităreanu G.
Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread. Foods. 2025; 14(7):1189.
https://doi.org/10.3390/foods14071189
Chicago/Turabian Style
Murariu, Otilia Cristina, Gianluca Caruso, Gabriela Frunză, Florin Daniel Lipșa, Eugen Ulea, Alessio Vincenzo Tallarita, Anca Calistru, and Gerard Jităreanu.
2025. "Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread" Foods 14, no. 7: 1189.
https://doi.org/10.3390/foods14071189
APA Style
Murariu, O. C., Caruso, G., Frunză, G., Lipșa, F. D., Ulea, E., Tallarita, A. V., Calistru, A., & Jităreanu, G.
(2025). Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread. Foods, 14(7), 1189.
https://doi.org/10.3390/foods14071189
