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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

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

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