Gumul, D., Korus, A., & Ziobro, R. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. Wiley.
Chicago Style (17th ed.) CitationGumul, Dorota, Anna Korus, and Rafał Ziobro. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. Wiley.
MLA (9th ed.) CitationGumul, Dorota, et al. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. Wiley.
Warning: These citations may not always be 100% accurate.