Różańska, M.B.; Kokolus, P.; Królak, J.; Jankowska, P.; Osoś, A.; Romanowska, M.; Szala, Ł.; Kowalczewski, P.Ł.; Lewandowicz, J.; Masewicz, Ł.;
et al. Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Appl. Sci. 2023, 13, 4033.
https://doi.org/10.3390/app13064033
AMA Style
Różańska MB, Kokolus P, Królak J, Jankowska P, Osoś A, Romanowska M, Szala Ł, Kowalczewski PŁ, Lewandowicz J, Masewicz Ł,
et al. Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Applied Sciences. 2023; 13(6):4033.
https://doi.org/10.3390/app13064033
Chicago/Turabian Style
Różańska, Maria Barbara, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osoś, Magda Romanowska, Łukasz Szala, Przemysław Łukasz Kowalczewski, Jacek Lewandowicz, Łukasz Masewicz,
and et al. 2023. "Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies" Applied Sciences 13, no. 6: 4033.
https://doi.org/10.3390/app13064033
APA Style
Różańska, M. B., Kokolus, P., Królak, J., Jankowska, P., Osoś, A., Romanowska, M., Szala, Ł., Kowalczewski, P. Ł., Lewandowicz, J., Masewicz, Ł., Baranowska, H. M., & Mildner-Szkudlarz, S.
(2023). Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Applied Sciences, 13(6), 4033.
https://doi.org/10.3390/app13064033
