(2013). Effect of the temperature and time of flour heat treatment on the quality characteristics of sponge cake. Food Processing and Preservation Journal, 2(4), 87-104.
MLA
. "Effect of the temperature and time of flour heat treatment on the quality characteristics of sponge cake", Food Processing and Preservation Journal, 2, 4, 2013, 87-104.
HARVARD
(2013). 'Effect of the temperature and time of flour heat treatment on the quality characteristics of sponge cake', Food Processing and Preservation Journal, 2(4), pp. 87-104.
CHICAGO
, "Effect of the temperature and time of flour heat treatment on the quality characteristics of sponge cake," Food Processing and Preservation Journal, 2 4 (2013): 87-104,
VANCOUVER
Effect of the temperature and time of flour heat treatment on the quality characteristics of sponge cake. Food Processing and Preservation Journal, 2013; 2(4): 87-104.
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