APA (7th ed.) Citation

Pénicaud, C., Broyart, B., Goujot, D., COUREL, M., Meyer, X. M., & Bonazzi, C. (2011). Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into Maillard reaction kinetics during baking of sponge-cake products. Food process engineering in a changing world. 2011; 11. International Congress on Engineering and Food (ICEF11), Athens, GRC, 2011-05-22-2011-05-26.

Chicago Style (17th ed.) Citation

Pénicaud, Caroline, Bertrand Broyart, Daniel Goujot, Mathilde COUREL, Xuân Mi Meyer, and Catherine Bonazzi. "Coupling Between Heat and Mass Transfer and Stoechio-kinetic Models to Bring Insight into Maillard Reaction Kinetics During Baking of Sponge-cake Products." Food Process Engineering in a Changing World. 2011; 11. International Congress on Engineering and Food (ICEF11), Athens, GRC, 2011-05-22-2011-05-26 2011.

MLA (9th ed.) Citation

Pénicaud, Caroline, et al. "Coupling Between Heat and Mass Transfer and Stoechio-kinetic Models to Bring Insight into Maillard Reaction Kinetics During Baking of Sponge-cake Products." Food Process Engineering in a Changing World. 2011; 11. International Congress on Engineering and Food (ICEF11), Athens, GRC, 2011-05-22-2011-05-26, 2011.