Cita APA

Galmarini, M. V., Schebor, C., Zamora, M. C., & Chirife, J. (2008). The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree. Web

Citación estilo Chicago

Galmarini, Mara Virginia, Carolina Schebor, María Clara Zamora, and Jorge Chirife. The Effect of Trehalose, Sucrose and Maltodextrin Addition On Physicochemical and Sensory Aspects of Freeze - Dried Strawberry Puree. 2008.

Cita MLA

Galmarini, Mara Virginia, Carolina Schebor, María Clara Zamora, and Jorge Chirife. The Effect of Trehalose, Sucrose and Maltodextrin Addition On Physicochemical and Sensory Aspects of Freeze - Dried Strawberry Puree. 2008.