Cita APA

Osuna, M. B., Judis, M. A., Romero, A. M., Avallone, C. M., & Bertola, N. C. (2014). Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flour. Web

Citación estilo Chicago

Osuna, Mariana Beatriz, Maria Alicia Judis, Ana María Romero, Carmen Miryam Avallone, and Nora Cristina Bertola. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented With Flaxseed, Soybean, and Wheat Bran Flour. 2014.

Cita MLA

Osuna, Mariana Beatriz, et al. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented With Flaxseed, Soybean, and Wheat Bran Flour. 2014.