Jakubczyk, E.; Kamińska-Dwórznicka, A.; Ostrowska-Ligęza, E.; Górska, A.; Wirkowska-Wojdyła, M.; Mańko-Jurkowska, D.; Górska, A.; Bryś, J.
Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity. Appl. Sci. 2021, 11, 10286.
https://doi.org/10.3390/app112110286
AMA Style
Jakubczyk E, Kamińska-Dwórznicka A, Ostrowska-Ligęza E, Górska A, Wirkowska-Wojdyła M, Mańko-Jurkowska D, Górska A, Bryś J.
Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity. Applied Sciences. 2021; 11(21):10286.
https://doi.org/10.3390/app112110286
Chicago/Turabian Style
Jakubczyk, Ewa, Anna Kamińska-Dwórznicka, Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska-Wojdyła, Diana Mańko-Jurkowska, Agnieszka Górska, and Joanna Bryś.
2021. "Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity" Applied Sciences 11, no. 21: 10286.
https://doi.org/10.3390/app112110286
APA Style
Jakubczyk, E., Kamińska-Dwórznicka, A., Ostrowska-Ligęza, E., Górska, A., Wirkowska-Wojdyła, M., Mańko-Jurkowska, D., Górska, A., & Bryś, J.
(2021). Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity. Applied Sciences, 11(21), 10286.
https://doi.org/10.3390/app112110286