Sousa, A., Velho, M., Alves, M., & Pinheiro, R. (2019). Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process.
Chicago Style (17th ed.) CitationSousa, Ana, Manuela Velho, Manuel Alves, and Rita Pinheiro. Hydrocolloids Effect on Coating Batter and on Organoleptic Properties of Rissol Regenerated in Oven and Comparison with Deep-frying Process. 2019.
MLA (8th ed.) CitationSousa, Ana, et al. Hydrocolloids Effect on Coating Batter and on Organoleptic Properties of Rissol Regenerated in Oven and Comparison with Deep-frying Process. 2019.
Warning: These citations may not always be 100% accurate.