Felisiak, K.; Przybylska, S.; Tokarczyk, G.; Tabaszewska, M.; Słupski, J.; Wydurska, J.
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. Foods 2024, 13, 2356.
https://doi.org/10.3390/foods13152356
AMA Style
Felisiak K, Przybylska S, Tokarczyk G, Tabaszewska M, Słupski J, Wydurska J.
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. Foods. 2024; 13(15):2356.
https://doi.org/10.3390/foods13152356
Chicago/Turabian Style
Felisiak, Katarzyna, Sylwia Przybylska, Grzegorz Tokarczyk, Małgorzata Tabaszewska, Jacek Słupski, and Joanna Wydurska.
2024. "Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies" Foods 13, no. 15: 2356.
https://doi.org/10.3390/foods13152356
APA Style
Felisiak, K., Przybylska, S., Tokarczyk, G., Tabaszewska, M., Słupski, J., & Wydurska, J.
(2024). Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. Foods, 13(15), 2356.
https://doi.org/10.3390/foods13152356