Cita APA

Sciarini, L. S., Ribotta, P. D., López León, M., & Pérez, G. T. (2012). Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Web

Citación estilo Chicago

Sciarini, Lorena Susana, Pablo Daniel Ribotta, Micaela López León, and G. T. Pérez. Incorporation of Several Additives Into Gluten Free Breads: Effect On Dough Properties and Bread Quality. 2012.

Cita MLA

Sciarini, Lorena Susana, Pablo Daniel Ribotta, Micaela López León, and G. T. Pérez. Incorporation of Several Additives Into Gluten Free Breads: Effect On Dough Properties and Bread Quality. 2012.