Cita APA (7a ed.)

Rocha Parra, A. F., Sahagún, M., Ribotta, P. D., Ferrero, C., & Gómez, M. (2019). Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies.

Cita Chicago Style (17a ed.)

Rocha Parra, Andrés Felipe, Marta Sahagún, Pablo Daniel Ribotta, Cristina Ferrero, y Manuel Gómez. Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies. 2019.

Cita MLA (8a ed.)

Rocha Parra, Andrés Felipe, et al. Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies. 2019.