Tyl, C., Koga, S., Krook, J. L., Andersen, M., Tomasco, P. V., Skaret, J., & Rieder, A. (2024). Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread. European Food Research and Technology, 250(6), 1573-1585. https://doi.org/10.1007/s00217-024-04498-9
Chicago-referens (17:e uppl.)Tyl, Catrin, Shiori Koga, Johanna Liberg Krook, Martine Andersen, Paula Varela Tomasco, Josefine Skaret, och Anne Rieder. "Fermented and Unfermented Brown Macroalgae as Partial Salt Replacers in Sodium-reduced Dough and Bread." European Food Research and Technology 250, no. 6 (2024): 1573-1585. https://doi.org/10.1007/s00217-024-04498-9.
MLA-referens (9:e uppl.)Tyl, Catrin, et al. "Fermented and Unfermented Brown Macroalgae as Partial Salt Replacers in Sodium-reduced Dough and Bread." European Food Research and Technology, vol. 250, no. 6, 2024, pp. 1573-1585, https://doi.org/10.1007/s00217-024-04498-9.
