Krupa-Kozak, U.; Drabińska, N.; Bączek, N.; Šimková, K.; Starowicz, M.; Jeliński, T.
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods 2021, 10, 819.
https://doi.org/10.3390/foods10040819
AMA Style
Krupa-Kozak U, Drabińska N, Bączek N, Šimková K, Starowicz M, Jeliński T.
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods. 2021; 10(4):819.
https://doi.org/10.3390/foods10040819
Chicago/Turabian Style
Krupa-Kozak, Urszula, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, and Tomasz Jeliński.
2021. "Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality" Foods 10, no. 4: 819.
https://doi.org/10.3390/foods10040819
APA Style
Krupa-Kozak, U., Drabińska, N., Bączek, N., Šimková, K., Starowicz, M., & Jeliński, T.
(2021). Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods, 10(4), 819.
https://doi.org/10.3390/foods10040819