BEDOYA-PERALES, N. S. (2014). Effect of the concentrations of maltogenic a-amylase and fat on the technological and sensory quality of cakes. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Cita Chicago Style (17a ed.)BEDOYA-PERALES, Noelia Soledad. Effect of the Concentrations of Maltogenic A-amylase and Fat on the Technological and Sensory Quality of Cakes. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
Cita MLA (9a ed.)BEDOYA-PERALES, Noelia Soledad. Effect of the Concentrations of Maltogenic A-amylase and Fat on the Technological and Sensory Quality of Cakes. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
Precaución: Estas citas no son 100% exactas.