Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat

Yoko Tsurunaga, Eishin Morita

Open source

DOI: 10.3390/foods14030364
Published: 2025-01-23
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods14030364,
  title = {Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat},
  author = {Yoko Tsurunaga and Eishin Morita},
  year = {2025},
  journal = {Foods},
  doi = {10.3390/foods14030364},
  url = {https://doi.org/10.3390/foods14030364}
}

RIS

TY  - JOUR
TI  - Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat
AU  - Yoko Tsurunaga
AU  - Eishin Morita
PY  - 2025
JO  - Foods
DO  - 10.3390/foods14030364
UR  - https://doi.org/10.3390/foods14030364
ER  -

APA

Tsurunaga, Y., & Morita, E. (2025). Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat. Foods. https://doi.org/10.3390/foods14030364

Source records

crossref · retrieved 2026-09-27T01:35:36.879Z