Juhász, R.; Hajas, L.; Csajbókné Csobod, É.; Pálinkás, Z.; Szilágyi-Utczás, M.; Benedek, C.
Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies. Foods 2025, 14, 1518.
https://doi.org/10.3390/foods14091518
AMA Style
Juhász R, Hajas L, Csajbókné Csobod É, Pálinkás Z, Szilágyi-Utczás M, Benedek C.
Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies. Foods. 2025; 14(9):1518.
https://doi.org/10.3390/foods14091518
Chicago/Turabian Style
Juhász, Réka, LÃvia Hajas, Éva Csajbókné Csobod, Zoltán Pálinkás, Margita Szilágyi-Utczás, and Csilla Benedek.
2025. "Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies" Foods 14, no. 9: 1518.
https://doi.org/10.3390/foods14091518
APA Style
Juhász, R., Hajas, L., Csajbókné Csobod, É., Pálinkás, Z., Szilágyi-Utczás, M., & Benedek, C.
(2025). Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies. Foods, 14(9), 1518.
https://doi.org/10.3390/foods14091518
