APA
Curti E., Federici E., Diantom A., Carini E., Pizzigalli E., Wu Symon V., Pellegrini N. & Vittadini E. (20180704). Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. : Journal of the science of food and agriculture.
Chicago
Curti Elena, Federici Enrico, Diantom Agoura, Carini Eleonora, Pizzigalli Emanuele, Wu Symon Veronica, Pellegrini Nicoletta and Vittadini Elena. 20180704. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. : Journal of the science of food and agriculture.
Harvard
Curti E., Federici E., Diantom A., Carini E., Pizzigalli E., Wu Symon V., Pellegrini N. and Vittadini E. (20180704). Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. : Journal of the science of food and agriculture.
MLA
Curti Elena, Federici Enrico, Diantom Agoura, Carini Eleonora, Pizzigalli Emanuele, Wu Symon Veronica, Pellegrini Nicoletta and Vittadini Elena. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. : Journal of the science of food and agriculture. 20180704.