APA citáció

Szabó-Nótin Beatrix & Máté Mónika. (2023). Changes in the structural stability of chestnut puree due to the addition of dietary fibre. Szeged.

Chicago Style (17th ed.) Citation

Szabó-Nótin Beatrix and Máté Mónika. Changes in the Structural Stability of Chestnut Puree Due to the Addition of Dietary Fibre. University of Szeged: Szeged, 2023.

MLA idézés

Szabó-Nótin Beatrix and Máté Mónika. Changes in the Structural Stability of Chestnut Puree Due to the Addition of Dietary Fibre. Szeged, 2023.