Cita APA

Altamirano Fortoul, R., Hernando, I., & Rosell, C. M. (2013). Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure.

Citación estilo Chicago

Altamirano Fortoul, Rossana, Isabel Hernando, y Cristina M. Rosell. Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure. 2013.

Cita MLA

Altamirano Fortoul, Rossana, Isabel Hernando, y Cristina M. Rosell. Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure. 2013.