Cita APA

Tapia Blácido, D., Mauri, A. N., Menegalli, F., Sobral, P. J. A., & Añon, M. C. (2007). Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films. Web

Citación estilo Chicago

Tapia Blácido, D., Adriana Noemi Mauri, F.C Menegalli, Pablo J. A. Sobral, and Maria Cristina Añon. Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus Caudatus) Flour Films. 2007.

Cita MLA

Tapia Blácido, D., et al. Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus Caudatus) Flour Films. 2007.