APA (7th ed.) Citation

Oliveira, D., Starowicz, M., Ostaszyk, A., Łopusiewicz, Ł., Ferreira, I. M. P. L. V. O., Pinto, E., & Krupa-Kozak, U. (2023). The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. MDPI AG.

Chicago Style (17th ed.) Citation

Oliveira, Daniela, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, and Urszula Krupa-Kozak. The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. MDPI AG, 2023.

MLA (9th ed.) Citation

Oliveira, Daniela, et al. The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. MDPI AG, 2023.