APA (7th ed.) Citation

Holkovičová, T., Kohajdová, Z., Lauková, M., Minarovičová, L., & Staruch, L. Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Holkovičová, Tatiana, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, and Ladislav Staruch. Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Holkovičová, Tatiana, et al. Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.