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Klupsaite D, Kaminskaite A, Rimsa A, Gerybaite A, Stankaityte A, Sileikaite A, Svetlauskaite E, Cesonyte E, Urbone G, Pilipavicius K, et al. The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread. Fermentation. 2022; 8(12):724. https://doi.org/10.3390/fermentation8120724

Klupsaite, Dovilė, Aura Kaminskaite, Arnoldas Rimsa, Agne Gerybaite, Agne Stankaityte, Ausra Sileikaite, Elzbieta Svetlauskaite, Emilija Cesonyte, Giedre Urbone, Karolis Pilipavicius, and et al. 2022. "The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread" Fermentation 8, no. 12: 724. https://doi.org/10.3390/fermentation8120724

Klupsaite, D., Kaminskaite, A., Rimsa, A., Gerybaite, A., Stankaityte, A., Sileikaite, A., Svetlauskaite, E., Cesonyte, E., Urbone, G., Pilipavicius, K., Vaiginyte, K., Vaisvilaite, M., Prokopenko, V., Stukonyte, G., Starkute, V., Zokaityte, E., Lele, V., Cernauskas, D., Mockus, E., ... Bartkiene, E. (2022). The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread. Fermentation, 8(12), 724. https://doi.org/10.3390/fermentation8120724