Stamatie, G.D.; Susman, I.E.; Bobea, S.A.; Matei, E.; Duta, D.E.; Israel-Roming, F.
The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake. Foods 2022, 11, 3667.
https://doi.org/10.3390/foods11223667
AMA Style
Stamatie GD, Susman IE, Bobea SA, Matei E, Duta DE, Israel-Roming F.
The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake. Foods. 2022; 11(22):3667.
https://doi.org/10.3390/foods11223667
Chicago/Turabian Style
Stamatie, Gabriela Daniela, Iulia Elena Susman, Sabina Andreea Bobea, Elena Matei, Denisa Eglantina Duta, and Florentina Israel-Roming.
2022. "The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake" Foods 11, no. 22: 3667.
https://doi.org/10.3390/foods11223667
APA Style
Stamatie, G. D., Susman, I. E., Bobea, S. A., Matei, E., Duta, D. E., & Israel-Roming, F.
(2022). The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake. Foods, 11(22), 3667.
https://doi.org/10.3390/foods11223667
