Garbowska, M.; Berthold-Pluta, A.; Stasiak-Różańska, L.; Kalisz, S.; Pluta, A.
The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses. Foods 2023, 12, 2862.
https://doi.org/10.3390/foods12152862
AMA Style
Garbowska M, Berthold-Pluta A, Stasiak-Różańska L, Kalisz S, Pluta A.
The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses. Foods. 2023; 12(15):2862.
https://doi.org/10.3390/foods12152862
Chicago/Turabian Style
Garbowska, Monika, Anna Berthold-Pluta, Lidia Stasiak-Różańska, Stanisław Kalisz, and Antoni Pluta.
2023. "The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses" Foods 12, no. 15: 2862.
https://doi.org/10.3390/foods12152862
APA Style
Garbowska, M., Berthold-Pluta, A., Stasiak-Różańska, L., Kalisz, S., & Pluta, A.
(2023). The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses. Foods, 12(15), 2862.
https://doi.org/10.3390/foods12152862