Cita APA

Ponzio, N. R., Ferrero, C., & Puppo, M. C. (2013). Wheat varietal flours: Influence of Pectin and DATEM on dough and bread quality. Web

Citación estilo Chicago

Ponzio, N. R., Cristina Ferrero, and Maria Cecilia Puppo. Wheat Varietal Flours: Influence of Pectin and DATEM On Dough and Bread Quality. 2013.

Cita MLA

Ponzio, N. R., Cristina Ferrero, and Maria Cecilia Puppo. Wheat Varietal Flours: Influence of Pectin and DATEM On Dough and Bread Quality. 2013.