Csurka, T.; Hidas, K.I.; Varga-Tóth, A.; Dalmadi, I.; Pásztor-Huszár, K.; Friedrich, L.F.
Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream. Sustainability 2023, 15, 16794.
https://doi.org/10.3390/su152416794
AMA Style
Csurka T, Hidas KI, Varga-Tóth A, Dalmadi I, Pásztor-Huszár K, Friedrich LF.
Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream. Sustainability. 2023; 15(24):16794.
https://doi.org/10.3390/su152416794
Chicago/Turabian Style
Csurka, Tamás, Karina Ilona Hidas, Adrienn Varga-Tóth, István Dalmadi, Klára Pásztor-Huszár, and László Ferenc Friedrich.
2023. "Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream" Sustainability 15, no. 24: 16794.
https://doi.org/10.3390/su152416794
APA Style
Csurka, T., Hidas, K. I., Varga-Tóth, A., Dalmadi, I., Pásztor-Huszár, K., & Friedrich, L. F.
(2023). Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream. Sustainability, 15(24), 16794.
https://doi.org/10.3390/su152416794