Energy demand for selected bread making processes: Conventional versus part baked frozen technologies

MLA

Rubén Gallardo Zuñiga, et al. “Energy Demand for Selected Bread Making Processes: Conventional versus Part Baked Frozen Technologies.” Journal of Food Engineering, vol. 96, Feb. 2010, pp. 510–19. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2009.08.039.

APA

Rubén Gallardo Zuñiga, Tzvetelin Dessev, Vanessa Jury, Thomas Park, Martin Pitroff, & Alain Le-bail. (2010). Energy demand for selected bread making processes: Conventional versus part baked frozen technologies. Journal of Food Engineering, 96, 510–519. https://doi.org/10.1016/j.jfoodeng.2009.08.039

Chicago

Rubén Gallardo Zuñiga, Tzvetelin Dessev, Vanessa Jury, Thomas Park, Martin Pitroff, and Alain Le-bail. 2010. “Energy Demand for Selected Bread Making Processes: Conventional versus Part Baked Frozen Technologies.” Journal of Food Engineering 96 (February): 510–19. doi:10.1016/j.jfoodeng.2009.08.039.