Zlateva, D., Chochkov, R., Stefanova, D. Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread. Kiev: National University of Food Technologies, 2022 pp. 102-114, ISSN 2304-974X (print) ; 2313-5891 (online).
Zlateva, D., Chochkov, R., Stefanova, D. Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread. Kiev: National University of Food Technologies, 2022 pp. 102-114, ISSN 2304-974X (print) ; 2313-5891 (online).
Zlateva, D., Chochkov, R., Stefanova, D. (2022) Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread, Kiev: National University of Food Technologies pp. 102-114, ISSN 2304-974X (print) ; 2313-5891 (online).
Zlateva, D., Chochkov, R., & Stefanova, D. (2022). Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread. Kiev: National University of Food Technologies, pp. 102-114.
Zlateva D, Chochkov R, Stefanova D. Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread. Kiev: National University of Food Technologies; 2022. p. pp. 102-114. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
