Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality

MLA

Karolina Pycia, et al. “Ground Ivy (Glechoma Hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality.” Applied Sciences, vol. 14, no. 20, Oct. 2024, p. 9392. EBSCOhost, https://doi.org/10.3390/app14209392.

APA

Karolina Pycia, Agata Maria Pawłowska, Zuzanna Posadzka, & Joanna Kaszuba. (2024). Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality. Applied Sciences, 14(20), 9392. https://doi.org/10.3390/app14209392

Chicago

Karolina Pycia, Agata Maria Pawłowska, Zuzanna Posadzka, and Joanna Kaszuba. 2024. “Ground Ivy (Glechoma Hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality.” Applied Sciences 14 (20): 9392. doi:10.3390/app14209392.