Nyulas-Zeke, I.C.; Hidas, K.I.; Pásztor-Huszár, K.; Dalmadi, I.; Szücs, E.; Pap, R.; Csurka, T.
Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams. Sustainability 2024, 16, 7714.
https://doi.org/10.3390/su16177714
AMA Style
Nyulas-Zeke IC, Hidas KI, Pásztor-Huszár K, Dalmadi I, Szücs E, Pap R, Csurka T.
Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams. Sustainability. 2024; 16(17):7714.
https://doi.org/10.3390/su16177714
Chicago/Turabian Style
Nyulas-Zeke, Ildikó Csilla, Karina Ilona Hidas, Klára Pásztor-Huszár, István Dalmadi, Enikő Szücs, Rebeka Pap, and Tamás Csurka.
2024. "Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams" Sustainability 16, no. 17: 7714.
https://doi.org/10.3390/su16177714
APA Style
Nyulas-Zeke, I. C., Hidas, K. I., Pásztor-Huszár, K., Dalmadi, I., Szücs, E., Pap, R., & Csurka, T.
(2024). Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams. Sustainability, 16(17), 7714.
https://doi.org/10.3390/su16177714
