APA (7th ed.) Citation

Protsenko, L., Koshitska, N., Ryzhuk, S., Svirchevska, O., Bober, А., Gunko, S., & Bober, I. (2025). OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES. Food Science & Technology (2073-8684), 19(2), 69. https://doi.org/10.15673/fst.v19i2.3188

Chicago Style (17th ed.) Citation

Protsenko, L., N. Koshitska, S. Ryzhuk, O. Svirchevska, А Bober, S. Gunko, and I. Bober. "OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES." Food Science & Technology (2073-8684) 19, no. 2 (2025): 69. https://doi.org/10.15673/fst.v19i2.3188.

MLA (9th ed.) Citation

Protsenko, L., et al. "OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES." Food Science & Technology (2073-8684), vol. 19, no. 2, 2025, p. 69, https://doi.org/10.15673/fst.v19i2.3188.