APA citáció

Győri Zoltán & Sipos P. (2016). The role of salt form and concentration on the rheological properties of bakery products.

Chicago Style (17th ed.) Citation

Győri Zoltán and Sipos P. The Role of Salt Form and Concentration on the Rheological Properties of Bakery Products. 2016.

MLA idézés

Győri Zoltán and Sipos P. The Role of Salt Form and Concentration on the Rheological Properties of Bakery Products. 2016.