Cita APA

Wang, Q., Bobadilla, S., Espert, M., Sanz Taberner, T., & Salvador, A. (2024). Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry.

Citación estilo Chicago

Wang, Q., Silvia Bobadilla, María Espert, Teresa Sanz Taberner, y Ana Salvador. Shortening Replacement By Hydroxypropyl Methylcellulose-based Oleogels Obtained By Different Indirect Approaches. Texture and Sensory Properties of Baked Puff Pastry. 2024.

Cita MLA

Wang, Q., et al. Shortening Replacement By Hydroxypropyl Methylcellulose-based Oleogels Obtained By Different Indirect Approaches. Texture and Sensory Properties of Baked Puff Pastry. 2024.