Cita APA

de la Horra, A. E., Barrera, G., Steffolani, M. E., Ribotta, P. D., & Leon, A. E. (2017). Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product. Web

Citación estilo Chicago

de la Horra, Ana Elizabeth, Gabriela Barrera, Maria Eugenia Steffolani, Pablo Daniel Ribotta, and Alberto Edel Leon. Relationships between Structural Fat Properties With Sensory, Physical and Textural Attributes of Yeast-leavened Laminated Salty Baked Product. 2017.

Cita MLA

de la Horra, Ana Elizabeth, et al. Relationships between Structural Fat Properties With Sensory, Physical and Textural Attributes of Yeast-leavened Laminated Salty Baked Product. 2017.