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.
Style de citation Chicago (17e éd.)HUȚU, Dana, et Sonia AMARIEI. THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava, 2021.
Style de citation MLA (8e éd.)HUȚU, Dana, et Sonia AMARIEI. THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH. Stefan cel Mare University of Suceava, 2021.
Attention : ces citations peuvent ne pas être correctes à 100%.