Cita APA

Gerez, C. L., Dallagnol, A. M., Rollan, G. C., & Font, G. M. (2012). A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. Web

Citación estilo Chicago

Gerez, Carla Luciana, Andrea Micaela Dallagnol, Graciela Celestina Rollan, and Graciela Maria Font. A Combination of Two Lactic Acid Bacteria Improves the Hydrolysis of Gliadin During Wheat Dough Fermentation. 2012.

Cita MLA

Gerez, Carla Luciana, Andrea Micaela Dallagnol, Graciela Celestina Rollan, and Graciela Maria Font. A Combination of Two Lactic Acid Bacteria Improves the Hydrolysis of Gliadin During Wheat Dough Fermentation. 2012.