APA (7th ed.) Citation

Cacak-Pietrzak, G., Marzec, A., Rakocka, A., Cendrowski, A., Stępniewska, S., Nowak, R., . . . Dziki, D. The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta. MDPI AG.

Chicago Style (17th ed.) Citation

Cacak-Pietrzak, Grażyna, Agata Marzec, Aleksandra Rakocka, Andrzej Cendrowski, Sylwia Stępniewska, Renata Nowak, Anna Krajewska, and Dariusz Dziki. The Effect of the Incorporation Level of <i>Rosa Rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta. MDPI AG.

MLA (9th ed.) Citation

Cacak-Pietrzak, Grażyna, et al. The Effect of the Incorporation Level of <i>Rosa Rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta. MDPI AG.