Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers.

MLA

Lewko, Piotr, et al. “Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers.” Applied Sciences (2076-3417), vol. 14, no. 17, Sept. 2024, p. 7659. EBSCOhost, https://doi.org/10.3390/app14177659.

APA

Lewko, P., Wójtowicz, A., & Gancarz, M. (2024). Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers. Applied Sciences (2076-3417), 14(17), 7659. https://doi.org/10.3390/app14177659

Chicago

Lewko, Piotr, Agnieszka Wójtowicz, and Marek Gancarz. 2024. “Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers.” Applied Sciences (2076-3417) 14 (17): 7659. doi:10.3390/app14177659.