Zhou, W., & Gao, J. (2022). Functional bakery products: Novel ingredients and processing technology for personalized nutrition. Academic Press.
Style de citation Chicago (17e éd.)Zhou, Weibiao, et Jing Gao. Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition. Cambridge, MA: Academic Press, 2022.
Style de citation MLA (8e éd.)Zhou, Weibiao, et Jing Gao. Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition. Academic Press, 2022.
Attention : ces citations peuvent ne pas être correctes à 100%.