Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts.

MLA

Muñoz-Bernal, Óscar Adrián, et al. “Functional and Sensory Evaluation of Bread Made from Wheat Flour Fortified with Wine Byproducts.” Food Production, Processing & Nutrition, vol. 6, no. 1, Nov. 2024, pp. 1–15. EBSCOhost, https://doi.org/10.1186/s43014-024-00271-3.

APA

Muñoz-Bernal, Ó. A., Coria-Oliveros, A. J., Vazquez-Flores, A. A., Subiria-Cueto, C. R., De La Rosa, L. A., de la Luz Reyes-Vega, M., Rodrigo-García, J., del Rocio Martinez-Ruiz, N., & Alvarez-Parrilla, E. (2024). Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts. Food Production, Processing & Nutrition, 6(1), 1–15. https://doi.org/10.1186/s43014-024-00271-3

Chicago

Muñoz-Bernal, Óscar Adrián, Alma Janeth Coria-Oliveros, Alma Angelica Vazquez-Flores, Carlos Rodrigo Subiria-Cueto, Laura A. De La Rosa, Maria de la Luz Reyes-Vega, Joaquín Rodrigo-García, Nina del Rocio Martinez-Ruiz, and Emilio Alvarez-Parrilla. 2024. “Functional and Sensory Evaluation of Bread Made from Wheat Flour Fortified with Wine Byproducts.” Food Production, Processing & Nutrition 6 (1): 1–15. doi:10.1186/s43014-024-00271-3.