Silow, C., Zannini, E., & Arendt, E. K. (2016). Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry. J Food Sci Technol.
Citação norma ChicagoSilow, Christoph, Emanuele Zannini, and Elke K. Arendt. "Impact of Low-trans Fat Compositions On the Quality of Conventional and Fat-reduced Puff Pastry." J Food Sci Technol 2016.
Citação norma MLASilow, Christoph, Emanuele Zannini, and Elke K. Arendt. "Impact of Low-trans Fat Compositions On the Quality of Conventional and Fat-reduced Puff Pastry." J Food Sci Technol 2016.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.