Andrejko, D.; Blicharz-Kania, A.; Krajewska, M.; Sagan, A.; Pastusiak, M.; Ociesa, M.
The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies. Processes 2024, 12, 2063.
https://doi.org/10.3390/pr12102063
AMA Style
Andrejko D, Blicharz-Kania A, Krajewska M, Sagan A, Pastusiak M, Ociesa M.
The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies. Processes. 2024; 12(10):2063.
https://doi.org/10.3390/pr12102063
Chicago/Turabian Style
Andrejko, Dariusz, Agata Blicharz-Kania, Marta Krajewska, Agnieszka Sagan, Magda Pastusiak, and Mikołaj Ociesa.
2024. "The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies" Processes 12, no. 10: 2063.
https://doi.org/10.3390/pr12102063
APA Style
Andrejko, D., Blicharz-Kania, A., Krajewska, M., Sagan, A., Pastusiak, M., & Ociesa, M.
(2024). The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies. Processes, 12(10), 2063.
https://doi.org/10.3390/pr12102063
