Cita APA

Curti, C. A., Vidal, P. M., Curti, R. N., & Ramón, A. N. (2017). Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour. Web

Citación estilo Chicago

Curti, Carolina Antonela, Paula Micaela Vidal, Ramiro Nestor Curti, and Adriana Noemí Ramón. Chemical Characterization, Texture and Consumer Acceptability of Yogurts Supplemented With Quinoa Flour. 2017.

Cita MLA

Curti, Carolina Antonela, Paula Micaela Vidal, Ramiro Nestor Curti, and Adriana Noemí Ramón. Chemical Characterization, Texture and Consumer Acceptability of Yogurts Supplemented With Quinoa Flour. 2017.