Krawęcka, A.; Sobota, A.; Pankiewicz, U.; Zielińska, E.; Zarzycki, P.
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules 2021, 26, 6909.
https://doi.org/10.3390/molecules26226909
AMA Style
Krawęcka A, Sobota A, Pankiewicz U, Zielińska E, Zarzycki P.
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules. 2021; 26(22):6909.
https://doi.org/10.3390/molecules26226909
Chicago/Turabian Style
Krawęcka, Ada, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielińska, and Piotr Zarzycki.
2021. "Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties" Molecules 26, no. 22: 6909.
https://doi.org/10.3390/molecules26226909
APA Style
Krawęcka, A., Sobota, A., Pankiewicz, U., Zielińska, E., & Zarzycki, P.
(2021). Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules, 26(22), 6909.
https://doi.org/10.3390/molecules26226909