Lučan Čolić, M.; Jukić, M.; Nakov, G.; Lukinac, J.; Antunović, M.
Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties. Sustainability 2024, 16, 8354.
https://doi.org/10.3390/su16198354
AMA Style
Lučan Čolić M, Jukić M, Nakov G, Lukinac J, Antunović M.
Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties. Sustainability. 2024; 16(19):8354.
https://doi.org/10.3390/su16198354
Chicago/Turabian Style
Lučan Čolić, Mirela, Marko Jukić, Gjore Nakov, Jasmina Lukinac, and Martina Antunović.
2024. "Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties" Sustainability 16, no. 19: 8354.
https://doi.org/10.3390/su16198354
APA Style
Lučan Čolić, M., Jukić, M., Nakov, G., Lukinac, J., & Antunović, M.
(2024). Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties. Sustainability, 16(19), 8354.
https://doi.org/10.3390/su16198354