Article Versions Notes

Lukasiewicz M, Dymińska-Czyż M, Szymczyk B, Franczyk-Żarów M, Kostogrys R, Florkiewicz A, Ptaszek P, Zięć G, Filipiak-Florkiewicz A. From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality. Foods. 2025; 14(8):1417. https://doi.org/10.3390/foods14081417

Lukasiewicz, Marcin, Maja Dymińska-Czyż, Beata Szymczyk, Magdalena Franczyk-Żarów, Renata Kostogrys, Adam Florkiewicz, Paweł Ptaszek, Gabriela Zięć, and Agnieszka Filipiak-Florkiewicz. 2025. "From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality" Foods 14, no. 8: 1417. https://doi.org/10.3390/foods14081417

Lukasiewicz, M., Dymińska-Czyż, M., Szymczyk, B., Franczyk-Żarów, M., Kostogrys, R., Florkiewicz, A., Ptaszek, P., Zięć, G., & Filipiak-Florkiewicz, A. (2025). From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality. Foods, 14(8), 1417. https://doi.org/10.3390/foods14081417