Cita APA

Silow, C., Zannini, E., Axel, C., Belz, M. C. E., & Arendt, E. K. (2017). Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology. Foods.

Chicago Style Citation

Silow, Christoph, Emanuele Zannini, Claudia Axel, Markus C. E. Belz, i Elke K. Arendt. "Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology." Foods 2017.

Cita MLA

Silow, Christoph, et al. "Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology." Foods 2017.