Cita APA

Ozuna, C., Trueba-Vázquez, E., Moraga Ballesteros, G., Llorca Martínez, M. E., & Hernando Hernando, M. I. (2020). Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties.

Citación estilo Chicago

Ozuna, César, Eugenia Trueba-Vázquez, Gemma|||0000-0002-8715-6109 Moraga Ballesteros, Mª Empar|||0000-0003-3346-3135 Llorca Martínez, y Mª Isabel|||0000-0002-3322-935X Hernando Hernando. Agave Syrup As an Alternative to Sucrose in Muffins: Impacts On Rheological, Microstructural, Physical, and Sensorial Properties. 2020.

Cita MLA

Ozuna, César, et al. Agave Syrup As an Alternative to Sucrose in Muffins: Impacts On Rheological, Microstructural, Physical, and Sensorial Properties. 2020.