APA (7th ed.) Citation

Lukinac, J., Lončarić, P., & Jukić, M. (2026). Optimization of Gluten-Free Bread Formulation with Quercus rotundifolia Acorn Flour Using Response Surface Modelling, Digital Image Analysis, and Instrumental Texture Assessment. Applied Sciences (2076-3417), 16(9), 4284. https://doi.org/10.3390/app16094284

Chicago Style (17th ed.) Citation

Lukinac, Jasmina, Petra Lončarić, and Marko Jukić. "Optimization of Gluten-Free Bread Formulation with Quercus Rotundifolia Acorn Flour Using Response Surface Modelling, Digital Image Analysis, and Instrumental Texture Assessment." Applied Sciences (2076-3417) 16, no. 9 (2026): 4284. https://doi.org/10.3390/app16094284.

MLA (9th ed.) Citation

Lukinac, Jasmina, et al. "Optimization of Gluten-Free Bread Formulation with Quercus Rotundifolia Acorn Flour Using Response Surface Modelling, Digital Image Analysis, and Instrumental Texture Assessment." Applied Sciences (2076-3417), vol. 16, no. 9, 2026, p. 4284, https://doi.org/10.3390/app16094284.