Cita APA (7a ed.)

Procesamiento de Alimentos, García, M. A., Ferrero, C., Bértola, N. C., Martino, M. N., & Zaritzky, N. E. Reduction of oil uptake in fried dough by methyl-cellulose coatings application.

Cita Chicago Style (17a ed.)

Procesamiento de Alimentos, María Alejandra García, Cristina Ferrero, Nora Cristina Bértola, Miriam N. Martino, y Noemí E. Zaritzky. Reduction of Oil Uptake in Fried Dough by Methyl-cellulose Coatings Application.

Cita MLA (8a ed.)

Procesamiento de Alimentos, et al. Reduction of Oil Uptake in Fried Dough by Methyl-cellulose Coatings Application.