Bartkiene, E. Et Al. 2024. Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality. Journal of Cereal Science , vol.115 .

Bartkiene, E., Valionyte, A., Starkute, V., Klupsaite, D., Mockus, E., Zokaityte, E., ... Cernauskas, D.(2024). Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality. Journal of Cereal Science , vol.115.

Bartkiene, Elena Et Al. "Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality," Journal of Cereal Science , vol.115, 2024

Bartkiene, Elena Et Al. "Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality." Journal of Cereal Science , vol.115, 2024

Bartkiene, E. Et Al. (2024) . "Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality." Journal of Cereal Science , vol.115.

@article{article, author={Elena Bartkiene Et Al. }, title={Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality}, journal={Journal of Cereal Science}, year=2024}