Marciniak-Lukasiak, K.; Zbikowska, A.; Kupiec, M.; Brzezinska, M.; Szymanska, I.; Lukasiak, P.
The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles. Appl. Sci. 2021, 11, 9070.
https://doi.org/10.3390/app11199070
AMA Style
Marciniak-Lukasiak K, Zbikowska A, Kupiec M, Brzezinska M, Szymanska I, Lukasiak P.
The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles. Applied Sciences. 2021; 11(19):9070.
https://doi.org/10.3390/app11199070
Chicago/Turabian Style
Marciniak-Lukasiak, Katarzyna, Anna Zbikowska, Milena Kupiec, Monika Brzezinska, Iwona Szymanska, and Piotr Lukasiak.
2021. "The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles" Applied Sciences 11, no. 19: 9070.
https://doi.org/10.3390/app11199070
APA Style
Marciniak-Lukasiak, K., Zbikowska, A., Kupiec, M., Brzezinska, M., Szymanska, I., & Lukasiak, P.
(2021). The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles. Applied Sciences, 11(19), 9070.
https://doi.org/10.3390/app11199070