Krupa-Kozak, U.; Drabińska, N.; Rosell, C.M.; Piłat, B.; Starowicz, M.; Jeliński, T.; Szmatowicz, B.
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives. Foods 2020, 9, 1735.
https://doi.org/10.3390/foods9121735
AMA Style
Krupa-Kozak U, Drabińska N, Rosell CM, Piłat B, Starowicz M, Jeliński T, Szmatowicz B.
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives. Foods. 2020; 9(12):1735.
https://doi.org/10.3390/foods9121735
Chicago/Turabian Style
Krupa-Kozak, Urszula, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, and Beata Szmatowicz.
2020. "High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives" Foods 9, no. 12: 1735.
https://doi.org/10.3390/foods9121735
APA Style
Krupa-Kozak, U., Drabińska, N., Rosell, C. M., Piłat, B., Starowicz, M., Jeliński, T., & Szmatowicz, B.
(2020). High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives. Foods, 9(12), 1735.
https://doi.org/10.3390/foods9121735