APA (7th ed.) Citation

Sikora, F., Ochmian, I., Sobolewska, M., & Iwański, R. (2025). Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread. Applied Sciences (2076-3417), 15(14), 8067. https://doi.org/10.3390/app15148067

Chicago Style (17th ed.) Citation

Sikora, Fryderyk, Ireneusz Ochmian, Magdalena Sobolewska, and Robert Iwański. "Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread." Applied Sciences (2076-3417) 15, no. 14 (2025): 8067. https://doi.org/10.3390/app15148067.

MLA (9th ed.) Citation

Sikora, Fryderyk, et al. "Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread." Applied Sciences (2076-3417), vol. 15, no. 14, 2025, p. 8067, https://doi.org/10.3390/app15148067.