Álvarez, M. D., Fernández Martinez, M. C., Olivares García, M. D., Jiménez, M. J., & Canet, W. (2013). Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends.
Citação norma ChicagoÁlvarez, María Dolores, María Cristina Fernández Martinez, María Dolores Olivares García, María José Jiménez, e Wenceslao Canet. Sensory and Texture Properties of Mashed Potato Incorporated Wigh Inulin and Olive Oil Blends. 2013.
Citação norma MLAÁlvarez, María Dolores, et al. Sensory and Texture Properties of Mashed Potato Incorporated Wigh Inulin and Olive Oil Blends. 2013.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.