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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

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

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