Zbikowska, A.; Lukasiak, P.; Kowalska, M.; Lukasiak, A.; Kozłowska, M.; Marciniak-Lukasiak, K.
Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins. Appl. Sci. 2024, 14, 9675.
https://doi.org/10.3390/app14219675
AMA Style
Zbikowska A, Lukasiak P, Kowalska M, Lukasiak A, Kozłowska M, Marciniak-Lukasiak K.
Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins. Applied Sciences. 2024; 14(21):9675.
https://doi.org/10.3390/app14219675
Chicago/Turabian Style
Zbikowska, Anna, Piotr Lukasiak, Małgorzata Kowalska, Aleksandra Lukasiak, Mariola Kozłowska, and Katarzyna Marciniak-Lukasiak.
2024. "Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins" Applied Sciences 14, no. 21: 9675.
https://doi.org/10.3390/app14219675
APA Style
Zbikowska, A., Lukasiak, P., Kowalska, M., Lukasiak, A., Kozłowska, M., & Marciniak-Lukasiak, K.
(2024). Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins. Applied Sciences, 14(21), 9675.
https://doi.org/10.3390/app14219675
