Cita APA

Blanco Canalis, M. S., Leon, A. E., & Ribotta, P. D. (2019). Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability. Web

Citación estilo Chicago

Blanco Canalis, María Soledad, Alberto Edel Leon, and Pablo Daniel Ribotta. Incorporation of Dietary Fiber On the Cookie Dough. Effects On Thermal Properties and Water Availability. 2019.

Cita MLA

Blanco Canalis, María Soledad, Alberto Edel Leon, and Pablo Daniel Ribotta. Incorporation of Dietary Fiber On the Cookie Dough. Effects On Thermal Properties and Water Availability. 2019.