Cita APA

Cermeño, M., Dermiki, M., Kleekayai, T., Cope, L., McManus, R., Ryan, C., . . . FitzGerald, R. J. (2021). Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins.

Citación estilo Chicago

Cermeño, María, María Dermiki, Thanyaporn Kleekayai, Lydia Cope, Rebecca McManus, Chloe Ryan, Manuel Félix Ángel, Cal Flynn, y Richard J. FitzGerald. Effect of Enzymatically Hydrolysed Brewers’ Spent Grain Supplementation On the Rheological, Textural and Sensory Properties of Muffins. 2021.

Cita MLA

Cermeño, María, et al. Effect of Enzymatically Hydrolysed Brewers’ Spent Grain Supplementation On the Rheological, Textural and Sensory Properties of Muffins. 2021.