Marciniak-Lukasiak, K.;                     Durajczyk, E.;                     Lukasiak, A.;                     Zbikowska, K.;                     Lukasiak, P.;                     Zbikowska, A.    
        Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles. Appl. Sci. 2024, 14, 9362.
    https://doi.org/10.3390/app14209362
    AMA Style
    
                                Marciniak-Lukasiak K,                                 Durajczyk E,                                 Lukasiak A,                                 Zbikowska K,                                 Lukasiak P,                                 Zbikowska A.        
                Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles. Applied Sciences. 2024; 14(20):9362.
        https://doi.org/10.3390/app14209362
    
    Chicago/Turabian Style
    
                                Marciniak-Lukasiak, Katarzyna,                                 Ewelina Durajczyk,                                 Aleksandra Lukasiak,                                 Katarzyna Zbikowska,                                 Piotr Lukasiak,                                 and Anna Zbikowska.        
                2024. "Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles" Applied Sciences 14, no. 20: 9362.
        https://doi.org/10.3390/app14209362
    
    APA Style
    
                                Marciniak-Lukasiak, K.,                                 Durajczyk, E.,                                 Lukasiak, A.,                                 Zbikowska, K.,                                 Lukasiak, P.,                                 & Zbikowska, A.        
        
        (2024). Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles. Applied Sciences, 14(20), 9362.
        https://doi.org/10.3390/app14209362