APA (7th ed.) Citation

Švec, I., Jurkaninová, L., Gavurníková, S., & Havrlentová, M. (2026). Kinetics of Wheat–Oat Dough Degradation Under Non-Traditional Farinographic Parameters Linked to Baking Trial Results. Applied Sciences (2076-3417), 16(10), 5043. https://doi.org/10.3390/app16105043

Chicago Style (17th ed.) Citation

Švec, Ivan, Lucie Jurkaninová, Soňa Gavurníková, and Michaela Havrlentová. "Kinetics of Wheat–Oat Dough Degradation Under Non-Traditional Farinographic Parameters Linked to Baking Trial Results." Applied Sciences (2076-3417) 16, no. 10 (2026): 5043. https://doi.org/10.3390/app16105043.

MLA (9th ed.) Citation

Švec, Ivan, et al. "Kinetics of Wheat–Oat Dough Degradation Under Non-Traditional Farinographic Parameters Linked to Baking Trial Results." Applied Sciences (2076-3417), vol. 16, no. 10, 2026, p. 5043, https://doi.org/10.3390/app16105043.