APA引文

Heetesonne, I., Claus, E., Leyn, I. D., Dewettinck, K., Camerlinck, M., Schouteten, J. J., & Bockstaele, F. V. (2024, November). Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. Foods.

Chicago Style (17th ed.) Citation

Heetesonne, Ine, Elke Claus, Ingrid De Leyn, Koen Dewettinck, Melissa Camerlinck, Joachim J. Schouteten, and Filip Van Bockstaele. "Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis." Foods Nov. 2024.

MLA引文

Heetesonne, Ine, et al. "Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis." Foods, Nov. 2024.