Mitrus, M.; Wójtowicz, A.; Oniszczuk, T.; Combrzyński, M.; Bouasla, A.; Kocira, S.; Czerwińska, E.; Szparaga, A.
Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties. Appl. Sci. 2023, 13, 1671.
https://doi.org/10.3390/app13031671
AMA Style
Mitrus M, Wójtowicz A, Oniszczuk T, Combrzyński M, Bouasla A, Kocira S, Czerwińska E, Szparaga A.
Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties. Applied Sciences. 2023; 13(3):1671.
https://doi.org/10.3390/app13031671
Chicago/Turabian Style
Mitrus, Marcin, Agnieszka Wójtowicz, Tomasz Oniszczuk, Maciej Combrzyński, Abdallah Bouasla, Sławomir Kocira, Ewa Czerwińska, and Agnieszka Szparaga.
2023. "Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties" Applied Sciences 13, no. 3: 1671.
https://doi.org/10.3390/app13031671
APA Style
Mitrus, M., Wójtowicz, A., Oniszczuk, T., Combrzyński, M., Bouasla, A., Kocira, S., Czerwińska, E., & Szparaga, A.
(2023). Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties. Applied Sciences, 13(3), 1671.
https://doi.org/10.3390/app13031671