APA (7th ed.) Citation

Małgorzata, W., Tomasz, J., Anna, M., & Henryk, Z. Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Małgorzata, Wronkowska, Jeliński Tomasz, Majkowska Anna, and Zieliński Henryk. Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Małgorzata, Wronkowska, et al. Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.