Cita APA

Gumul, D., Korus, A., & Ziobro, R. (2020). Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. Int J Food Sci.

Chicago Style Citation

Gumul, Dorota, Anna Korus, i Rafał Ziobro. "Extruded Preparations With Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads." Int J Food Sci 2020.

Cita MLA

Gumul, Dorota, Anna Korus, i Rafał Ziobro. "Extruded Preparations With Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads." Int J Food Sci 2020.