SUBSTANTIATION OF BASIC STAGES OF GLUTEN-FREE STEAMED BREAD PRODUCTION AND ITS INFLUENCE ON QUALITY OF FINISHED PRODUCT.

MLA

Shanina, Olga, et al. “Substantiation of Basic Stages of Gluten-Free Steamed Bread Production and Its Influence on Quality of Finished Product.” Slovak Journal of Food Sciences, vol. 14, Jan. 2020, pp. 189–201. EBSCOhost, https://doi.org/10.5219/1200.

APA

Shanina, O., Minchenko, S., Gavrysh, T., Sukhenko, Y., Sukhenko, V., Vasyliv, V., Miedviedieva, N., Mushtruk, M., Stechyshyn, M., & Rozbytska, T. (2020). Substantiation of Basic Stages of Gluten-Free Steamed Bread Production and Its Influence on Quality of Finished Product. Slovak Journal of Food Sciences, 14, 189–201. https://doi.org/10.5219/1200

Chicago

Shanina, Olga, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimir Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, and Tatyana Rozbytska. 2020. “Substantiation of Basic Stages of Gluten-Free Steamed Bread Production and Its Influence on Quality of Finished Product.” Slovak Journal of Food Sciences 14 (January): 189–201. doi:10.5219/1200.