Ambrosewicz-Walacik, M., Tańska, M., Rotkiewicz, D., & Piętak, A. (2016). Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques. University of Zagreb Faculty of Food Technology and Biotechnology.
Čikaški stil citiranja (17. izdanje)Ambrosewicz-Walacik, Marta, Małgorzata Tańska, Daniela Rotkiewicz, i Andrzej Piętak. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques. University of Zagreb Faculty of Food Technology and Biotechnology, 2016.
MLA način citiranja (9. izdanje)Ambrosewicz-Walacik, Marta, et al. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques. University of Zagreb Faculty of Food Technology and Biotechnology, 2016.