Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.

MLA

Gumul, Dorota, et al. “Gluten-Free Bread with an Addition of Freeze-Dried Red and Purple Potatoes as a Source of Phenolic Compounds in Gluten-Free Diet.” International Journal of Food Sciences and Nutrition, vol. 68, no. 1, Feb. 2017, pp. 43–51. EBSCOhost, https://doi.org/10.1080/09637486.2016.1218445.

APA

Gumul, D., Ziobro, R., Ivanišová, E., Korus, A., Árvay, J., & Tóth, T. (2017). Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet. International Journal of Food Sciences and Nutrition, 68(1), 43–51. https://doi.org/10.1080/09637486.2016.1218445

Chicago

Gumul, Dorota, Rafał Ziobro, Eva Ivanišová, Anna Korus, Július Árvay, and Tomáš Tóth. 2017. “Gluten-Free Bread with an Addition of Freeze-Dried Red and Purple Potatoes as a Source of Phenolic Compounds in Gluten-Free Diet.” International Journal of Food Sciences and Nutrition 68 (1): 43–51. doi:10.1080/09637486.2016.1218445.