Chochkov, R., Zlateva, D., Stefanova, D. Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread. Kiev: National University of Food Technologies, 2020 pp. 145-157, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., Zlateva, D., Stefanova, D. Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread. Kiev: National University of Food Technologies, 2020 pp. 145-157, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., Zlateva, D., Stefanova, D. (2020) Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread, Kiev: National University of Food Technologies pp. 145-157, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., Zlateva, D., & Stefanova, D. (2020). Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread. Kiev: National University of Food Technologies, pp. 145-157.
Chochkov R, Zlateva D, Stefanova D. Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread. Kiev: National University of Food Technologies; 2020. p. pp. 145-157. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
