Cita APA (7th ed.)

Julian, M. L. C., & Benedicto, A. M. Q. Baking performance, rheology and physico-chemical properties of banana muffins substituted with crosslinked-tapioca starch.

Cita Chicago (17th ed.)

Julian, Mark Louie Callos, i Ana Marie Q. Benedicto. Baking Performance, Rheology and Physico-chemical Properties of Banana Muffins Substituted with Crosslinked-tapioca Starch. 2002.

Cita MLA (9th ed.)

Julian, Mark Louie Callos, i Ana Marie Q. Benedicto. Baking Performance, Rheology and Physico-chemical Properties of Banana Muffins Substituted with Crosslinked-tapioca Starch.