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Journal: Sustainability, 2020
Volume: 12
Number: 10389
10389
Article: Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage
Authors: by Karina Ilona Hidas, Anna Visy, Judit Csonka, Ildikó Csilla Nyulas-Zeke, László Friedrich, Klára Pásztor-Huszár, Boglárka Alpár, Géza Hitka, József Felföldi, Orsolya Fehér and Attila Gere
Link: https://www.mdpi.com/2071-1050/12/24/10389

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