Cita APA (7a ed.)

Buera, M. d. P., Schebor, C. C., & Elizalde, B. E. (2005). Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations.

Cita Chicago Style (17a ed.)

Buera, María del Pilar, Carolina C. Schebor, y Beatriz Emilia Elizalde. Effects of Carbohydrate Crystallization on Stability of Dehydrated Foods and Ingredient Formulations. 2005.

Cita MLA (8a ed.)

Buera, María del Pilar, et al. Effects of Carbohydrate Crystallization on Stability of Dehydrated Foods and Ingredient Formulations. 2005.