MDPI and ACS Style
Krawęcka, A.; Sobota, A.; Ivanišová, E.; Harangozo, Ľ.; Valková, V.; Zielińska, E.; Blicharz-Kania, A.; Zdybel, B.; Mildner-Szkudlarz, S.
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022, 27, 6342.
https://doi.org/10.3390/molecules27196342
AMA Style
Krawęcka A, Sobota A, Ivanišová E, Harangozo Ľ, Valková V, Zielińska E, Blicharz-Kania A, Zdybel B, Mildner-Szkudlarz S.
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules. 2022; 27(19):6342.
https://doi.org/10.3390/molecules27196342
Chicago/Turabian Style
Krawęcka, Ada, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, and Sylwia Mildner-Szkudlarz.
2022. "Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta" Molecules 27, no. 19: 6342.
https://doi.org/10.3390/molecules27196342