Litwinek, D.; Gumul, D.; Łukasiewicz, M.; Zięba, T.; Kowalski, S.
The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread. Appl. Sci. 2023, 13, 7670.
https://doi.org/10.3390/app13137670
AMA Style
Litwinek D, Gumul D, Łukasiewicz M, Zięba T, Kowalski S.
The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread. Applied Sciences. 2023; 13(13):7670.
https://doi.org/10.3390/app13137670
Chicago/Turabian Style
Litwinek, Dorota, Dorota Gumul, Marcin Łukasiewicz, Tomasz Zięba, and Stanisław Kowalski.
2023. "The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread" Applied Sciences 13, no. 13: 7670.
https://doi.org/10.3390/app13137670
APA Style
Litwinek, D., Gumul, D., Łukasiewicz, M., Zięba, T., & Kowalski, S.
(2023). The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread. Applied Sciences, 13(13), 7670.
https://doi.org/10.3390/app13137670