Tokarczyk, G.; Bienkiewicz, G.; Biernacka, P.; Przybylska, S.; Sawicki, W.; Tabaszewska, M.
Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus). Molecules 2025, 30, 1139.
https://doi.org/10.3390/molecules30051139
AMA Style
Tokarczyk G, Bienkiewicz G, Biernacka P, Przybylska S, Sawicki W, Tabaszewska M.
Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus). Molecules. 2025; 30(5):1139.
https://doi.org/10.3390/molecules30051139
Chicago/Turabian Style
Tokarczyk, Grzegorz, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, and Małgorzata Tabaszewska.
2025. "Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)" Molecules 30, no. 5: 1139.
https://doi.org/10.3390/molecules30051139
APA Style
Tokarczyk, G., Bienkiewicz, G., Biernacka, P., Przybylska, S., Sawicki, W., & Tabaszewska, M.
(2025). Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus). Molecules, 30(5), 1139.
https://doi.org/10.3390/molecules30051139
