Krawęcka, A.; Sobota, A.; Sykut-Domańska, E.
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods 2020, 9, 1412.
https://doi.org/10.3390/foods9101412
AMA Style
Krawęcka A, Sobota A, Sykut-Domańska E.
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods. 2020; 9(10):1412.
https://doi.org/10.3390/foods9101412
Chicago/Turabian Style
Krawęcka, Ada, Aldona Sobota, and Emilia Sykut-Domańska.
2020. "Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten" Foods 9, no. 10: 1412.
https://doi.org/10.3390/foods9101412
APA Style
Krawęcka, A., Sobota, A., & Sykut-Domańska, E.
(2020). Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods, 9(10), 1412.
https://doi.org/10.3390/foods9101412