Heetesonne, I.; Claus, E.; De Leyn, I.; Dewettinck, K.; Camerlinck, M.; Schouteten, J.J.; Van Bockstaele, F.
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. Foods 2024, 13, 3575.
https://doi.org/10.3390/foods13223575
AMA Style
Heetesonne I, Claus E, De Leyn I, Dewettinck K, Camerlinck M, Schouteten JJ, Van Bockstaele F.
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. Foods. 2024; 13(22):3575.
https://doi.org/10.3390/foods13223575
Chicago/Turabian Style
Heetesonne, Ine, Elke Claus, Ingrid De Leyn, Koen Dewettinck, Melissa Camerlinck, Joachim J. Schouteten, and Filip Van Bockstaele.
2024. "Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis" Foods 13, no. 22: 3575.
https://doi.org/10.3390/foods13223575
APA Style
Heetesonne, I., Claus, E., De Leyn, I., Dewettinck, K., Camerlinck, M., Schouteten, J. J., & Van Bockstaele, F.
(2024). Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. Foods, 13(22), 3575.
https://doi.org/10.3390/foods13223575