Article Versions Notes

Żbikowska A, Kupiec M, Szymanska I, Osytek K, Kowalska M, Marciniak-Lukasiak K, Rutkowska J. Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products. Agriculture. 2020; 10(4):126. https://doi.org/10.3390/agriculture10040126

Żbikowska, Anna, Milena Kupiec, Iwona Szymanska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Lukasiak, and Jaroslawa Rutkowska. 2020. "Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products" Agriculture 10, no. 4: 126. https://doi.org/10.3390/agriculture10040126

Żbikowska, A., Kupiec, M., Szymanska, I., Osytek, K., Kowalska, M., Marciniak-Lukasiak, K., & Rutkowska, J. (2020). Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products. Agriculture, 10(4), 126. https://doi.org/10.3390/agriculture10040126