Krupa-Kozak, U.; Bączek, N.; Capriles, V.D.; Łopusiewicz, Ł.
Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 2022, 27, 2690.
https://doi.org/10.3390/molecules27092690
AMA Style
Krupa-Kozak U, Bączek N, Capriles VD, Łopusiewicz Ł.
Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules. 2022; 27(9):2690.
https://doi.org/10.3390/molecules27092690
Chicago/Turabian Style
Krupa-Kozak, Urszula, Natalia Bączek, Vanessa D. Capriles, and Łukasz Łopusiewicz.
2022. "Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality" Molecules 27, no. 9: 2690.
https://doi.org/10.3390/molecules27092690
APA Style
Krupa-Kozak, U., Bączek, N., Capriles, V. D., & Łopusiewicz, Ł.
(2022). Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules, 27(9), 2690.
https://doi.org/10.3390/molecules27092690