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APA (7th ed.) Zitazioa
Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Balentić, J. P., Grec, M., & Šubarić, D. (2018). Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Faculty of Agrobitechnical Sciences Osijek.
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Chicago Style (17th ed.) Zitazioa
Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec, eta Drago Šubarić. Textural and Sensory Characteristics of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Faculty of Agrobitechnical Sciences Osijek, 2018.
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MLA (9th ed.) Zitazioa
Obradović, Valentina, et al. Textural and Sensory Characteristics of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Faculty of Agrobitechnical Sciences Osijek, 2018.
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