Cita APA

Barrera, G., Leon, A. E., & Ribotta, P. D. (2016). Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems. Web

Citación estilo Chicago

Barrera, Gabriela, Alberto Edel Leon, and Pablo Daniel Ribotta. Use of Enzymes to Minimize the Rheological Dough Problems Caused By High Levels of Damaged Starch in Starch-gluten Systems. 2016.

Cita MLA

Barrera, Gabriela, Alberto Edel Leon, and Pablo Daniel Ribotta. Use of Enzymes to Minimize the Rheological Dough Problems Caused By High Levels of Damaged Starch in Starch-gluten Systems. 2016.