Lawrence, G.; Pejcz, E.; Marchaux, I.; Wojciechowicz-Budzisz, A.; Olędzki, R.; Aurore, G.; Harasym, J.
Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder. Foods 2025, 14, 4006.
https://doi.org/10.3390/foods14234006
AMA Style
Lawrence G, Pejcz E, Marchaux I, Wojciechowicz-Budzisz A, Olędzki R, Aurore G, Harasym J.
Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder. Foods. 2025; 14(23):4006.
https://doi.org/10.3390/foods14234006
Chicago/Turabian Style
Lawrence, Génica, Ewa Pejcz, Ingrid Marchaux, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Guylène Aurore, and Joanna Harasym.
2025. "Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder" Foods 14, no. 23: 4006.
https://doi.org/10.3390/foods14234006
APA Style
Lawrence, G., Pejcz, E., Marchaux, I., Wojciechowicz-Budzisz, A., Olędzki, R., Aurore, G., & Harasym, J.
(2025). Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder. Foods, 14(23), 4006.
https://doi.org/10.3390/foods14234006
