Cita APA

Benejam, W., Steffolani, M. E., & León, A. E. (2009). Use of enzyme to improve the technological quality of a panettone like baked product. Web

Citación estilo Chicago

Benejam, Walter, María Eugenia Steffolani, and Alberto Edel León. Use of Enzyme to Improve the Technological Quality of a Panettone Like Baked Product. 2009.

Cita MLA

Benejam, Walter, María Eugenia Steffolani, and Alberto Edel León. Use of Enzyme to Improve the Technological Quality of a Panettone Like Baked Product. 2009.