Order Article Reprints

Pecyna A, Krzywicka M, Blicharz-Kania A, Buczaj A, Kobus Z, Zdybel B, Domin M, Siłuch D. Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics. Applied Sciences. 2024; 14(4):1561. https://doi.org/10.3390/app14041561

Pecyna, Anna, Monika Krzywicka, Agata Blicharz-Kania, Agnieszka Buczaj, Zbigniew Kobus, Beata Zdybel, Marek Domin, and Dariusz Siłuch. 2024. "Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics" Applied Sciences 14, no. 4: 1561. https://doi.org/10.3390/app14041561

Pecyna, A., Krzywicka, M., Blicharz-Kania, A., Buczaj, A., Kobus, Z., Zdybel, B., Domin, M., & Siłuch, D. (2024). Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics. Applied Sciences, 14(4), 1561. https://doi.org/10.3390/app14041561