Marzec, A.; Kowalska, J.; Domian, E.; Galus, S.; Ciurzyńska, A.; Kowalska, H.
Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules 2021, 26, 6638.
https://doi.org/10.3390/molecules26216638
AMA Style
Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H.
Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules. 2021; 26(21):6638.
https://doi.org/10.3390/molecules26216638
Chicago/Turabian Style
Marzec, Agata, Jolanta Kowalska, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, and Hanna Kowalska.
2021. "Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners" Molecules 26, no. 21: 6638.
https://doi.org/10.3390/molecules26216638
APA Style
Marzec, A., Kowalska, J., Domian, E., Galus, S., Ciurzyńska, A., & Kowalska, H.
(2021). Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules, 26(21), 6638.
https://doi.org/10.3390/molecules26216638