APA (7th ed.) Citation

Warechowska, M., Warechowski, J., Tyburski, J., Siemianowska, E., Nawrocka, A., Miś, A., & Skrajda-Brdak, M. (2019). Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule). Journal of food science and technology, 56(7), 3422-3430. https://doi.org/10.1007/s13197-019-03827-1

Chicago Style (17th ed.) Citation

Warechowska, Małgorzata, Józef Warechowski, Józef Tyburski, Ewa Siemianowska, Agnieszka Nawrocka, Antoni Miś, and Marta Skrajda-Brdak. "Evaluation of Physicochemical Properties, Antioxidant Potential and Baking Quality of Grain and Flour of Primitive Rye (Secale Cereale Var. Multicaule)." Journal of Food Science and Technology 56, no. 7 (2019): 3422-3430. https://doi.org/10.1007/s13197-019-03827-1.

MLA (9th ed.) Citation

Warechowska, Małgorzata, et al. "Evaluation of Physicochemical Properties, Antioxidant Potential and Baking Quality of Grain and Flour of Primitive Rye (Secale Cereale Var. Multicaule)." Journal of Food Science and Technology, vol. 56, no. 7, 2019, pp. 3422-3430, https://doi.org/10.1007/s13197-019-03827-1.