APA (7th ed.) Citation

Ciesarová, Z., Bednáriková, A., FRANCISCO J. MORALES, & KRISTÍNA, K. Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points.

Chicago Style (17th ed.) Citation

Ciesarová, Zuzana, Alena Bednáriková, FRANCISCO J. MORALES, and KUKUROVÁ KRISTÍNA. Effect of Heat Treatment and Dough Formulation on the Formation of Maillard Reaction Products in Fine Bakery Products - Benefits and Weak Points.

MLA (9th ed.) Citation

Ciesarová, Zuzana, et al. Effect of Heat Treatment and Dough Formulation on the Formation of Maillard Reaction Products in Fine Bakery Products - Benefits and Weak Points.