Drakula, S., Novotni, D., Čukelj Mustač, N., Voučko, B., Krpan, M., Vahčić, N., . . . Ćurić, D. (2024). Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough. European Food Research and Technology, 250(3), 945-960. https://doi.org/10.1007/s00217-023-04439-y
Chicago-referens (17:e uppl.)Drakula, Saša, Dubravka Novotni, Nikolina Čukelj Mustač, Bojana Voučko, Marina Krpan, Nada Vahčić, Mirjana Hruškar, och Duška Ćurić. "Volatile Profile and Sensory Properties of Gluten-free Bread with Yellow Pea Flour and Sourdough." European Food Research and Technology 250, no. 3 (2024): 945-960. https://doi.org/10.1007/s00217-023-04439-y.
MLA-referens (9:e uppl.)Drakula, Saša, et al. "Volatile Profile and Sensory Properties of Gluten-free Bread with Yellow Pea Flour and Sourdough." European Food Research and Technology, vol. 250, no. 3, 2024, pp. 945-960, https://doi.org/10.1007/s00217-023-04439-y.
