Ferradji, S.; Bourekoua, H.; Djeghim, F.; Ayad, R.; Krajewska, M.; Różyło, R.
Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics. Appl. Sci. 2024, 14, 10391.
https://doi.org/10.3390/app142210391
AMA Style
Ferradji S, Bourekoua H, Djeghim F, Ayad R, Krajewska M, Różyło R.
Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics. Applied Sciences. 2024; 14(22):10391.
https://doi.org/10.3390/app142210391
Chicago/Turabian Style
Ferradji, Sabrina, Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Marta Krajewska, and Renata Różyło.
2024. "Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics" Applied Sciences 14, no. 22: 10391.
https://doi.org/10.3390/app142210391
APA Style
Ferradji, S., Bourekoua, H., Djeghim, F., Ayad, R., Krajewska, M., & Różyło, R.
(2024). Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics. Applied Sciences, 14(22), 10391.
https://doi.org/10.3390/app142210391
