Gumul, D.; Kruczek, M.; Szary-Sworst, K.; Sabat, R.; Wywrocka-Gurgul, A.
Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake. Processes 2025, 13, 1875.
https://doi.org/10.3390/pr13061875
AMA Style
Gumul D, Kruczek M, Szary-Sworst K, Sabat R, Wywrocka-Gurgul A.
Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake. Processes. 2025; 13(6):1875.
https://doi.org/10.3390/pr13061875
Chicago/Turabian Style
Gumul, Dorota, Marek Kruczek, Katarzyna Szary-Sworst, Renata Sabat, and Anna Wywrocka-Gurgul.
2025. "Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake" Processes 13, no. 6: 1875.
https://doi.org/10.3390/pr13061875
APA Style
Gumul, D., Kruczek, M., Szary-Sworst, K., Sabat, R., & Wywrocka-Gurgul, A.
(2025). Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake. Processes, 13(6), 1875.
https://doi.org/10.3390/pr13061875