Grgić, T.; Drakula, S.; Voučko, B.; Čukelj Mustač, N.; Novotni, D.
Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods. Fermentation 2024, 10, 174.
https://doi.org/10.3390/fermentation10030174
AMA Style
Grgić T, Drakula S, Voučko B, Čukelj Mustač N, Novotni D.
Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods. Fermentation. 2024; 10(3):174.
https://doi.org/10.3390/fermentation10030174
Chicago/Turabian Style
Grgić, Tomislava, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač, and Dubravka Novotni.
2024. "Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods" Fermentation 10, no. 3: 174.
https://doi.org/10.3390/fermentation10030174
APA Style
Grgić, T., Drakula, S., Voučko, B., Čukelj Mustač, N., & Novotni, D.
(2024). Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods. Fermentation, 10(3), 174.
https://doi.org/10.3390/fermentation10030174