Du, H.; Baek, I.; Jang, Y.; Said, N.S.; Lee, W.Y.
Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source. Foods 2025, 14, 601.
https://doi.org/10.3390/foods14040601
AMA Style
Du H, Baek I, Jang Y, Said NS, Lee WY.
Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source. Foods. 2025; 14(4):601.
https://doi.org/10.3390/foods14040601
Chicago/Turabian Style
Du, Huimin, Inha Baek, Yunju Jang, Nurul Saadah Said, and Won Young Lee.
2025. "Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source" Foods 14, no. 4: 601.
https://doi.org/10.3390/foods14040601
APA Style
Du, H., Baek, I., Jang, Y., Said, N. S., & Lee, W. Y.
(2025). Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source. Foods, 14(4), 601.
https://doi.org/10.3390/foods14040601