Maravić, N.; Škrobot, D.; Dapčević-Hadnađev, T.; Pajin, B.; Tomić, J.; Hadnađev, M.
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods 2022, 11, 1992.
https://doi.org/10.3390/foods11141992
AMA Style
Maravić N, Škrobot D, Dapčević-Hadnađev T, Pajin B, Tomić J, Hadnađev M.
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods. 2022; 11(14):1992.
https://doi.org/10.3390/foods11141992
Chicago/Turabian Style
Maravić, Nikola, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić, and Miroslav Hadnađev.
2022. "Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake" Foods 11, no. 14: 1992.
https://doi.org/10.3390/foods11141992
APA Style
Maravić, N., Škrobot, D., Dapčević-Hadnađev, T., Pajin, B., Tomić, J., & Hadnađev, M.
(2022). Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods, 11(14), 1992.
https://doi.org/10.3390/foods11141992