Cacak-Pietrzak, G.; Marzec, A.; Rakocka, A.; Cendrowski, A.; Stępniewska, S.; Nowak, R.; Krajewska, A.; Dziki, D.
The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta. Molecules 2025, 30, 3170.
https://doi.org/10.3390/molecules30153170
AMA Style
Cacak-Pietrzak G, Marzec A, Rakocka A, Cendrowski A, Stępniewska S, Nowak R, Krajewska A, Dziki D.
The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta. Molecules. 2025; 30(15):3170.
https://doi.org/10.3390/molecules30153170
Chicago/Turabian Style
Cacak-Pietrzak, Grażyna, Agata Marzec, Aleksandra Rakocka, Andrzej Cendrowski, Sylwia Stępniewska, Renata Nowak, Anna Krajewska, and Dariusz Dziki.
2025. "The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta" Molecules 30, no. 15: 3170.
https://doi.org/10.3390/molecules30153170
APA Style
Cacak-Pietrzak, G., Marzec, A., Rakocka, A., Cendrowski, A., Stępniewska, S., Nowak, R., Krajewska, A., & Dziki, D.
(2025). The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta. Molecules, 30(15), 3170.
https://doi.org/10.3390/molecules30153170
