Martínez-Pineda, M., Yagüe-Ruiz, C., & Vercet, A. (2020). How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics? Foods.
Citación estilo ChicagoMartínez-Pineda, Montserrat, Cristina Yagüe-Ruiz, and Antonio Vercet. "How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?" Foods 2020.
Cita MLAMartínez-Pineda, Montserrat, Cristina Yagüe-Ruiz, and Antonio Vercet. "How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?" Foods 2020.
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