Królak, J.; Kucharski, J.J.; Kowalczewski, P.Ł.; Dudek, K.; Ruszkowska, M.; Jeżowski, P.; Masewicz, Ł.; Siejak, P.; Baranowska, H.M.
Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions. Foods 2025, 14, 1959.
https://doi.org/10.3390/foods14111959
AMA Style
Królak J, Kucharski JJ, Kowalczewski PŁ, Dudek K, Ruszkowska M, Jeżowski P, Masewicz Ł, Siejak P, Baranowska HM.
Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions. Foods. 2025; 14(11):1959.
https://doi.org/10.3390/foods14111959
Chicago/Turabian Style
Królak, Jakub, Jan Jakub Kucharski, Przemysław Łukasz Kowalczewski, Klaudia Dudek, Millena Ruszkowska, Paweł Jeżowski, Łukasz Masewicz, Przemysław Siejak, and Hanna Maria Baranowska.
2025. "Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions" Foods 14, no. 11: 1959.
https://doi.org/10.3390/foods14111959
APA Style
Królak, J., Kucharski, J. J., Kowalczewski, P. Ł., Dudek, K., Ruszkowska, M., Jeżowski, P., Masewicz, Ł., Siejak, P., & Baranowska, H. M.
(2025). Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions. Foods, 14(11), 1959.
https://doi.org/10.3390/foods14111959
