Kupiec, M.; Zbikowska, A.; Marciniak-Lukasiak, K.; Zbikowska, K.; Kowalska, M.; Kowalska, H.; Rutkowska, J.
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. Int. J. Mol. Sci. 2021, 22, 9220.
https://doi.org/10.3390/ijms22179220
AMA Style
Kupiec M, Zbikowska A, Marciniak-Lukasiak K, Zbikowska K, Kowalska M, Kowalska H, Rutkowska J.
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International Journal of Molecular Sciences. 2021; 22(17):9220.
https://doi.org/10.3390/ijms22179220
Chicago/Turabian Style
Kupiec, Milena, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Małgorzata Kowalska, Hanna Kowalska, and Jarosława Rutkowska.
2021. "Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value" International Journal of Molecular Sciences 22, no. 17: 9220.
https://doi.org/10.3390/ijms22179220
APA Style
Kupiec, M., Zbikowska, A., Marciniak-Lukasiak, K., Zbikowska, K., Kowalska, M., Kowalska, H., & Rutkowska, J.
(2021). Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International Journal of Molecular Sciences, 22(17), 9220.
https://doi.org/10.3390/ijms22179220
