Cita APA (7a ed.)

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.

Cita Chicago Style (17a ed.)

HUȚU, Dana, y Sonia AMARIEI. THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava, 2021.

Cita MLA (8a ed.)

HUȚU, Dana, y Sonia AMARIEI. THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava, 2021.