HUȚU, D., & AMARIEI, S. (2021). THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava.
Chicago Style (17th ed.) CitationHUȚU, Dana, and Sonia AMARIEI. THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava, 2021.
MLA (8th ed.) CitationHUȚU, Dana, and Sonia AMARIEI. THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava, 2021.
Warning: These citations may not always be 100% accurate.