Florowska, A.; Florowski, T.; Sokołowska, B.; Adamczak, L.; Szymańska, I.
Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels. Foods 2021, 10, 2514.
https://doi.org/10.3390/foods10112514
AMA Style
Florowska A, Florowski T, Sokołowska B, Adamczak L, Szymańska I.
Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels. Foods. 2021; 10(11):2514.
https://doi.org/10.3390/foods10112514
Chicago/Turabian Style
Florowska, Anna, Tomasz Florowski, Barbara Sokołowska, Lech Adamczak, and Iwona Szymańska.
2021. "Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels" Foods 10, no. 11: 2514.
https://doi.org/10.3390/foods10112514
APA Style
Florowska, A., Florowski, T., Sokołowska, B., Adamczak, L., & Szymańska, I.
(2021). Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels. Foods, 10(11), 2514.
https://doi.org/10.3390/foods10112514