Chochkov, R., et al. Rheological and sensory properties and bioactive compounds of wheat dough and bread enriched with nettle (Urtica dioica L.) flour. Kiev: National University of Food Technologies, 2025 pp.393-405, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. Rheological and sensory properties and bioactive compounds of wheat dough and bread enriched with nettle (Urtica dioica L.) flour. Kiev: National University of Food Technologies, 2025 pp.393-405, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. (2025) Rheological and sensory properties and bioactive compounds of wheat dough and bread enriched with nettle (Urtica dioica L.) flour, Kiev: National University of Food Technologies pp.393-405, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., & et al. (2025). Rheological and sensory properties and bioactive compounds of wheat dough and bread enriched with nettle (Urtica dioica L.) flour. Kiev: National University of Food Technologies, pp.393-405.
Chochkov R, et A. Rheological and sensory properties and bioactive compounds of wheat dough and bread enriched with nettle (Urtica dioica L.) flour. Kiev: National University of Food Technologies; 2025. p. pp.393-405. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
