APA (7th ed.) Citation

Salvador, N. D., & Acevedo, T. P. Quality of baked Pan de Sal as affected by dough freezing rate.

Chicago Style (17th ed.) Citation

Salvador, Nina D., and Teresita P. Acevedo. Quality of Baked Pan De Sal as Affected by Dough Freezing Rate. 2002.

MLA (9th ed.) Citation

Salvador, Nina D., and Teresita P. Acevedo. Quality of Baked Pan De Sal as Affected by Dough Freezing Rate.