Cita APA

Díez-Sánchez, E., Tárrega, A., Fiszman, S., Llorca Martínez, M. E., & Hernando Hernando, M. I. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace.

Citación estilo Chicago

Díez-Sánchez, Elena, Amparo Tárrega, Susana Fiszman, Mª Empar|||0000-0003-3346-3135 Llorca Martínez, y Mª Isabel|||0000-0002-3322-935X Hernando Hernando. Changing Chemical Leavening to Improve the Structural, Textural and Sensory Properties of Functional Cakes With Blackcurrant Pomace. 2020.

Cita MLA

Díez-Sánchez, Elena, et al. Changing Chemical Leavening to Improve the Structural, Textural and Sensory Properties of Functional Cakes With Blackcurrant Pomace. 2020.