Szafrańska, J.O.; Waraczewski, R.; Bartoń, M.; Wesołowska-Trojanowska, M.; Sołowiej, B.G.
Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale. Foods 2026, 15, 16.
https://doi.org/10.3390/foods15010016
AMA Style
Szafrańska JO, Waraczewski R, Bartoń M, Wesołowska-Trojanowska M, Sołowiej BG.
Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale. Foods. 2026; 15(1):16.
https://doi.org/10.3390/foods15010016
Chicago/Turabian Style
Szafrańska, Jagoda O., Robert Waraczewski, Maciej Bartoń, Marta Wesołowska-Trojanowska, and Bartosz G. Sołowiej.
2026. "Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale" Foods 15, no. 1: 16.
https://doi.org/10.3390/foods15010016
APA Style
Szafrańska, J. O., Waraczewski, R., Bartoń, M., Wesołowska-Trojanowska, M., & Sołowiej, B. G.
(2026). Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale. Foods, 15(1), 16.
https://doi.org/10.3390/foods15010016
