APA (7th ed.) Citation

Murniece, R., Reidzane, S., Radenkovs, V., Straumite, E., Keke, A., Kobrin, E., & Klava, D. Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. MDPI AG.

Chicago Style (17th ed.) Citation

Murniece, Ruta, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin, and Dace Klava. Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. MDPI AG.

MLA (9th ed.) Citation

Murniece, Ruta, et al. Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. MDPI AG.