Kusio, K.; Szafrańska, J.O.; Radzki, W.; Sołowiej, B.G.
Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts. Appl. Sci. 2022, 12, 11503.
https://doi.org/10.3390/app122211503
AMA Style
Kusio K, Szafrańska JO, Radzki W, Sołowiej BG.
Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts. Applied Sciences. 2022; 12(22):11503.
https://doi.org/10.3390/app122211503
Chicago/Turabian Style
Kusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki, and Bartosz G. Sołowiej.
2022. "Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts" Applied Sciences 12, no. 22: 11503.
https://doi.org/10.3390/app122211503
APA Style
Kusio, K., Szafrańska, J. O., Radzki, W., & Sołowiej, B. G.
(2022). Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts. Applied Sciences, 12(22), 11503.
https://doi.org/10.3390/app122211503