Buniowska-Olejnik, M.; Mykhalevych, A.; Polishchuk, G.; Sapiga, V.; Znamirowska-Piotrowska, A.; Kot, A.; Kamińska-Dwórznicka, A.
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules 2023, 28, 2924.
https://doi.org/10.3390/molecules28072924
AMA Style
Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A.
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules. 2023; 28(7):2924.
https://doi.org/10.3390/molecules28072924
Chicago/Turabian Style
Buniowska-Olejnik, Magdalena, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, and Anna Kamińska-Dwórznicka.
2023. "Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators" Molecules 28, no. 7: 2924.
https://doi.org/10.3390/molecules28072924
APA Style
Buniowska-Olejnik, M., Mykhalevych, A., Polishchuk, G., Sapiga, V., Znamirowska-Piotrowska, A., Kot, A., & Kamińska-Dwórznicka, A.
(2023). Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules, 28(7), 2924.
https://doi.org/10.3390/molecules28072924
