Poiana, M.-A.; Alexa, E.; Radulov, I.; Raba, D.-N.; Cocan, I.; Negrea, M.; Misca, C.D.; Dragomir, C.; Dossa, S.; Suster, G.
Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 2023, 12, 3239.
https://doi.org/10.3390/foods12173239
AMA Style
Poiana M-A, Alexa E, Radulov I, Raba D-N, Cocan I, Negrea M, Misca CD, Dragomir C, Dossa S, Suster G.
Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods. 2023; 12(17):3239.
https://doi.org/10.3390/foods12173239
Chicago/Turabian Style
Poiana, Mariana-Atena, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa, and Gabriel Suster.
2023. "Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder" Foods 12, no. 17: 3239.
https://doi.org/10.3390/foods12173239
APA Style
Poiana, M. -A., Alexa, E., Radulov, I., Raba, D. -N., Cocan, I., Negrea, M., Misca, C. D., Dragomir, C., Dossa, S., & Suster, G.
(2023). Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods, 12(17), 3239.
https://doi.org/10.3390/foods12173239
