Article Versions Notes

Hidas KI, Visy A, Csonka J, Nyulas-Zeke IC, Friedrich L, Pásztor-Huszár K, Alpár B, Hitka G, Felföldi J, Fehér O, et al. Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability. 2020; 12(24):10389. https://doi.org/10.3390/su122410389

Hidas, Karina Ilona, Anna Visy, Judit Csonka, Ildikó Csilla Nyulas-Zeke, László Friedrich, Klára Pásztor-Huszár, Boglárka Alpár, Géza Hitka, József Felföldi, Orsolya Fehér, and et al. 2020. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage" Sustainability 12, no. 24: 10389. https://doi.org/10.3390/su122410389

Hidas, K. I., Visy, A., Csonka, J., Nyulas-Zeke, I. C., Friedrich, L., Pásztor-Huszár, K., Alpár, B., Hitka, G., Felföldi, J., Fehér, O., & Gere, A. (2020). Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability, 12(24), 10389. https://doi.org/10.3390/su122410389