Waszkowiak, K.; Szymandera-Buszka, K.; Kidoń, M.; Kobus-Cisowska, J.; Brzozowska, A.; Kowiel, A.; Jarzębski, M.; Radziejewska-Kubzdela, E.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality. Foods 2025, 14, 438.
https://doi.org/10.3390/foods14030438
AMA Style
Waszkowiak K, Szymandera-Buszka K, Kidoń M, Kobus-Cisowska J, Brzozowska A, Kowiel A, Jarzębski M, Radziejewska-Kubzdela E.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality. Foods. 2025; 14(3):438.
https://doi.org/10.3390/foods14030438
Chicago/Turabian Style
Waszkowiak, Katarzyna, Krystyna Szymandera-Buszka, Marcin Kidoń, Joanna Kobus-Cisowska, Anna Brzozowska, Angelika Kowiel, Maciej Jarzębski, and Elżbieta Radziejewska-Kubzdela.
2025. "Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality" Foods 14, no. 3: 438.
https://doi.org/10.3390/foods14030438
APA Style
Waszkowiak, K., Szymandera-Buszka, K., Kidoń, M., Kobus-Cisowska, J., Brzozowska, A., Kowiel, A., Jarzębski, M., & Radziejewska-Kubzdela, E.
(2025). Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality. Foods, 14(3), 438.
https://doi.org/10.3390/foods14030438
