Osuna, M. B., Romero, C. A., Romero, A. M., Judis, M. A., & Bértola, N. C. (2018). Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils.
Cita Chicago Style (17a ed.)Osuna, Mariana Beatriz, Cecilia Alejandra Romero, Ana María Romero, María Alicia Judis, y Nora Cristina Bértola. Proximal Composition, Sensorial Properties and Effect of Ascorbic Acid and α-tocopherol on Oxidative Stability of Bread Made with Whole Flours and Vegetable Oils. 2018.
Cita MLA (8a ed.)Osuna, Mariana Beatriz, et al. Proximal Composition, Sensorial Properties and Effect of Ascorbic Acid and α-tocopherol on Oxidative Stability of Bread Made with Whole Flours and Vegetable Oils. 2018.