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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

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

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