Cita APA

Ostermann Porcel, M. V., Rinaldoni, A. N., Rodriguez Furlán, L. T., & Campderrós, M. E. (2016). Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies. Web

Citación estilo Chicago

Ostermann Porcel, María Victoria, Ana Noelia Rinaldoni, Laura Teresa Rodriguez Furlán, and Mercedes Edith Campderrós. Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies. 2016.

Cita MLA

Ostermann Porcel, María Victoria, Ana Noelia Rinaldoni, Laura Teresa Rodriguez Furlán, and Mercedes Edith Campderrós. Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies. 2016.