Cita APA

Álvarez, M. D., Canet, W., Jiménez, M. J., & Fernández, C. (2017). The enrichment of mashed potatoes with extra virgin olive oil: The effects on textural, physical, structural and sensory characteristics.

Citación estilo Chicago

Álvarez, M. Dolores, Wenceslao Canet, M. José Jiménez, y Cristina Fernández. The Enrichment of Mashed Potatoes With Extra Virgin Olive Oil: The Effects On Textural, Physical, Structural and Sensory Characteristics. 2017.

Cita MLA

Álvarez, M. Dolores, Wenceslao Canet, M. José Jiménez, y Cristina Fernández. The Enrichment of Mashed Potatoes With Extra Virgin Olive Oil: The Effects On Textural, Physical, Structural and Sensory Characteristics. 2017.