Cita APA

Cueto, M. A., Perez Burillo, S., Rufián Henares, J. A., Farroni, A. E., & Buera, M. d. P. (2017). Toasting time and cooking formulation affect browning reaction products development in corn flakes. Web

Citación estilo Chicago

Cueto, Mario Alberto, Sergio Perez Burillo, José A. Rufián Henares, Abel Eduardo Farroni, and M. del Pilar Buera. Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes. 2017.

Cita MLA

Cueto, Mario Alberto, et al. Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes. 2017.