APA (7th ed.) Citation

Gunko, S., Naumenko, O., Нetmаn, I., Bober, А., Podpriatov, H., Nasikovskyi, V., . . . Voitsekhivskyi, V. (2025). THE EFFECT TYPE OF RAW MATERIAL AND TECHNOLOGY OF PRODUCTION ON THE QUALITY OF WHEAT-HEMP BREAD. Food Science & Technology (2073-8684), 19(4), 85. https://doi.org/10.15673/fst.v19i4.3300

Chicago Style (17th ed.) Citation

Gunko, S., O. Naumenko, I. Нetmаn, А Bober, H. Podpriatov, V. Nasikovskyi, V. Zavhorodnii, and V. Voitsekhivskyi. "THE EFFECT TYPE OF RAW MATERIAL AND TECHNOLOGY OF PRODUCTION ON THE QUALITY OF WHEAT-HEMP BREAD." Food Science & Technology (2073-8684) 19, no. 4 (2025): 85. https://doi.org/10.15673/fst.v19i4.3300.

MLA (9th ed.) Citation

Gunko, S., et al. "THE EFFECT TYPE OF RAW MATERIAL AND TECHNOLOGY OF PRODUCTION ON THE QUALITY OF WHEAT-HEMP BREAD." Food Science & Technology (2073-8684), vol. 19, no. 4, 2025, p. 85, https://doi.org/10.15673/fst.v19i4.3300.