Functional Reformulation of Shortbread Cookies with Urtica dioica L. Powder and Erythritol: Effects on Sensory Quality, Glycaemic Index and Glycaemic Load
- DOI
- 10.3390/nu18182973
- Published
- 2026-09-11
- Container
- Nutrients
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/nu18182973,
title = {Functional Reformulation of Shortbread Cookies with Urtica dioica L. Powder and Erythritol: Effects on Sensory Quality, Glycaemic Index and Glycaemic Load},
author = {Ewa Raczkowska and Paulina Sławińska and Klaudia Woźniak and Karolina Rak and Robert Gajda and Sabina Lachowicz-Wiśniewska},
year = {2026},
journal = {Nutrients},
doi = {10.3390/nu18182973},
url = {https://doi.org/10.3390/nu18182973}
}RIS
TY - JOUR TI - Functional Reformulation of Shortbread Cookies with Urtica dioica L. Powder and Erythritol: Effects on Sensory Quality, Glycaemic Index and Glycaemic Load AU - Ewa Raczkowska AU - Paulina Sławińska AU - Klaudia Woźniak AU - Karolina Rak AU - Robert Gajda AU - Sabina Lachowicz-Wiśniewska PY - 2026 JO - Nutrients DO - 10.3390/nu18182973 UR - https://doi.org/10.3390/nu18182973 ER -
APA
Raczkowska, E., Sławińska, P., Woźniak, K., Rak, K., Gajda, R., & Lachowicz-Wiśniewska, S. (2026). Functional Reformulation of Shortbread Cookies with Urtica dioica L. Powder and Erythritol: Effects on Sensory Quality, Glycaemic Index and Glycaemic Load. Nutrients. https://doi.org/10.3390/nu18182973
Source records
- crossref · retrieved 2026-09-26T16:09:55.216Z