Wójcik, M.; Bieńczak, A.; Woźniak, P.; Różyło, R.
Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread. Processes 2023, 11, 3282.
https://doi.org/10.3390/pr11123282
AMA Style
Wójcik M, Bieńczak A, Woźniak P, Różyło R.
Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread. Processes. 2023; 11(12):3282.
https://doi.org/10.3390/pr11123282
Chicago/Turabian Style
Wójcik, Monika, Agata Bieńczak, Paweł Woźniak, and Renata Różyło.
2023. "Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread" Processes 11, no. 12: 3282.
https://doi.org/10.3390/pr11123282
APA Style
Wójcik, M., Bieńczak, A., Woźniak, P., & Różyło, R.
(2023). Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread. Processes, 11(12), 3282.
https://doi.org/10.3390/pr11123282