Quality characteristics of wheat flour dough and bread containing grape pomace flour.
- DOI
- 10.1177/1082013217745398
- Published
- 2018 Apr
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1177/1082013217745398,
title = {Quality characteristics of wheat flour dough and bread containing grape pomace flour.},
author = {Šporin M and Avbelj M and Kovač B and Možina SS},
year = {2018},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/1082013217745398},
url = {https://doi.org/10.1177/1082013217745398}
}RIS
TY - JOUR TI - Quality characteristics of wheat flour dough and bread containing grape pomace flour. AU - Šporin M AU - Avbelj M AU - Kovač B AU - Možina SS PY - 2018 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/1082013217745398 UR - https://doi.org/10.1177/1082013217745398 ER -
APA
M, Š., M, A., B, K., & SS, M. (2018). Quality characteristics of wheat flour dough and bread containing grape pomace flour.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/1082013217745398
Source records
- pubmed · retrieved 2026-09-25T04:18:59.472Z