Nastaj, M.; Sołowiej, B.G.; Terpiłowski, K.; Kucia, W.; Tomasevic, I.B.; Peréz-Huertas, S.
The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods 2023, 12, 1547.
https://doi.org/10.3390/foods12071547
AMA Style
Nastaj M, Sołowiej BG, Terpiłowski K, Kucia W, Tomasevic IB, Peréz-Huertas S.
The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods. 2023; 12(7):1547.
https://doi.org/10.3390/foods12071547
Chicago/Turabian Style
Nastaj, Maciej, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, and Salvador Peréz-Huertas.
2023. "The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People" Foods 12, no. 7: 1547.
https://doi.org/10.3390/foods12071547
APA Style
Nastaj, M., Sołowiej, B. G., Terpiłowski, K., Kucia, W., Tomasevic, I. B., & Peréz-Huertas, S.
(2023). The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods, 12(7), 1547.
https://doi.org/10.3390/foods12071547
