Ivanova, P., et al. Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours. Sofia: Agricultural Academy of Bulgaria, 2023 pp. 886-894, ISSN 1310-0351 (print) ; 2534-983X (online).
Ivanova, P., et al. Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours. Sofia: Agricultural Academy of Bulgaria, 2023 pp. 886-894, ISSN 1310-0351 (print) ; 2534-983X (online).
Ivanova, P., et al. (2023) Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours, Sofia: Agricultural Academy of Bulgaria pp. 886-894, ISSN 1310-0351 (print) ; 2534-983X (online).
Ivanova, P., & et al. (2023). Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours. Sofia: Agricultural Academy of Bulgaria, pp. 886-894.
Ivanova P, et A. Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours. Sofia: Agricultural Academy of Bulgaria; 2023. p. pp. 886-894. ISBN: ISSN 1310-0351 (print) ; 2534-983X (online).
