Uivarasan, A.M.; Mihaly Cozmuta, L.; Lukinac, J.; Jukić, M.; Šelo, G.; Peter, A.; Nicula, C.; Mihaly Cozmuta, A.
Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. Foods 2024, 13, 1503.
https://doi.org/10.3390/foods13101503
AMA Style
Uivarasan AM, Mihaly Cozmuta L, Lukinac J, Jukić M, Šelo G, Peter A, Nicula C, Mihaly Cozmuta A.
Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. Foods. 2024; 13(10):1503.
https://doi.org/10.3390/foods13101503
Chicago/Turabian Style
Uivarasan, Alexandra Maria, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, and Anca Mihaly Cozmuta.
2024. "Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks" Foods 13, no. 10: 1503.
https://doi.org/10.3390/foods13101503
APA Style
Uivarasan, A. M., Mihaly Cozmuta, L., Lukinac, J., Jukić, M., Šelo, G., Peter, A., Nicula, C., & Mihaly Cozmuta, A.
(2024). Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. Foods, 13(10), 1503.
https://doi.org/10.3390/foods13101503