Hajas, L.; Benedek, C.; Csajbókné Csobod, É.; Juhász, R.
Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics. Foods 2022, 11, 3819.
https://doi.org/10.3390/foods11233819
AMA Style
Hajas L, Benedek C, Csajbókné Csobod É, Juhász R.
Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics. Foods. 2022; 11(23):3819.
https://doi.org/10.3390/foods11233819
Chicago/Turabian Style
Hajas, LÃvia, Csilla Benedek, Éva Csajbókné Csobod, and Réka Juhász.
2022. "Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics" Foods 11, no. 23: 3819.
https://doi.org/10.3390/foods11233819
APA Style
Hajas, L., Benedek, C., Csajbókné Csobod, É., & Juhász, R.
(2022). Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics. Foods, 11(23), 3819.
https://doi.org/10.3390/foods11233819