APA

Petrović J., Pajin B., Lončarević I., Šaponjac V. T., Nikolić I., Ačkar Đ. & Zarić D. (20190612). Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Chicago

Petrović Jovana, Pajin Biljana, Lončarević Ivana, Šaponjac Vesna Tumbas, Nikolić Ivana, Ačkar Đurđica and Zarić Danica. 20190612. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Harvard

Petrović J., Pajin B., Lončarević I., Šaponjac V. T., Nikolić I., Ačkar Đ. and Zarić D. (20190612). Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

MLA

Petrović Jovana, Pajin Biljana, Lončarević Ivana, Šaponjac Vesna Tumbas, Nikolić Ivana, Ačkar Đurđica and Zarić Danica. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 20190612.