Amani, H.; Baranyai, L.; Badak-Kerti, K.; Mousavi Khaneghah, A.
Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study. Foods 2022, 11, 321.
https://doi.org/10.3390/foods11030321
AMA Style
Amani H, Baranyai L, Badak-Kerti K, Mousavi Khaneghah A.
Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study. Foods. 2022; 11(3):321.
https://doi.org/10.3390/foods11030321
Chicago/Turabian Style
Amani, Hanieh, László Baranyai, Katalin Badak-Kerti, and Amin Mousavi Khaneghah.
2022. "Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study" Foods 11, no. 3: 321.
https://doi.org/10.3390/foods11030321
APA Style
Amani, H., Baranyai, L., Badak-Kerti, K., & Mousavi Khaneghah, A.
(2022). Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study. Foods, 11(3), 321.
https://doi.org/10.3390/foods11030321