Mockus, E.; Starkute, V.; Zokaityte, E.; Klupsaite, D.; Bartkevics, V.; Borisova, A.; Rocha, J.M.; Ruibys, R.; Liatukas, Z.; Ruzgas, V.;
et al. The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. Fermentation 2022, 8, 563.
https://doi.org/10.3390/fermentation8100563
AMA Style
Mockus E, Starkute V, Zokaityte E, Klupsaite D, Bartkevics V, Borisova A, Rocha JM, Ruibys R, Liatukas Z, Ruzgas V,
et al. The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. Fermentation. 2022; 8(10):563.
https://doi.org/10.3390/fermentation8100563
Chicago/Turabian Style
Mockus, Ernestas, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas,
and et al. 2022. "The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation" Fermentation 8, no. 10: 563.
https://doi.org/10.3390/fermentation8100563
APA Style
Mockus, E., Starkute, V., Zokaityte, E., Klupsaite, D., Bartkevics, V., Borisova, A., Rocha, J. M., Ruibys, R., Liatukas, Z., Ruzgas, V., & Bartkiene, E.
(2022). The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. Fermentation, 8(10), 563.
https://doi.org/10.3390/fermentation8100563
