Gumul, D.; Ivanišová, E.; Oracz, J.; Sabat, R.; Wywrocka-Gurgul, A.; Ziobro, R.
Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality. Appl. Sci. 2024, 14, 4873.
https://doi.org/10.3390/app14114873
AMA Style
Gumul D, Ivanišová E, Oracz J, Sabat R, Wywrocka-Gurgul A, Ziobro R.
Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality. Applied Sciences. 2024; 14(11):4873.
https://doi.org/10.3390/app14114873
Chicago/Turabian Style
Gumul, Dorota, Eva Ivanišová, Joanna Oracz, Renata Sabat, Anna Wywrocka-Gurgul, and Rafał Ziobro.
2024. "Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality" Applied Sciences 14, no. 11: 4873.
https://doi.org/10.3390/app14114873
APA Style
Gumul, D., Ivanišová, E., Oracz, J., Sabat, R., Wywrocka-Gurgul, A., & Ziobro, R.
(2024). Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality. Applied Sciences, 14(11), 4873.
https://doi.org/10.3390/app14114873