Zbikowska, A.; Kowalska, M.; Zbikowska, K.; Onacik-Gür, S.; Łempicka, U.; Turek, P.
Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules 2022, 27, 1393.
https://doi.org/10.3390/molecules27041393
AMA Style
Zbikowska A, Kowalska M, Zbikowska K, Onacik-Gür S, Łempicka U, Turek P.
Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules. 2022; 27(4):1393.
https://doi.org/10.3390/molecules27041393
Chicago/Turabian Style
Zbikowska, Anna, Malgorzata Kowalska, Katarzyna Zbikowska, Sylwia Onacik-Gür, Urszula Łempicka, and Paweł Turek.
2022. "Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products" Molecules 27, no. 4: 1393.
https://doi.org/10.3390/molecules27041393
APA Style
Zbikowska, A., Kowalska, M., Zbikowska, K., Onacik-Gür, S., Łempicka, U., & Turek, P.
(2022). Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules, 27(4), 1393.
https://doi.org/10.3390/molecules27041393