Cita APA

Bustos, A. Y., Gerez, C. L., Iturriaga, L. B., & Taranto, M. P. (2017). Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products. Web

Citación estilo Chicago

Bustos, Ana Yanina, Carla Luciana Gerez, Laura Beatriz Iturriaga, and Maria Pia Taranto. Soybean Sourdough As Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products. 2017.

Cita MLA

Bustos, Ana Yanina, Carla Luciana Gerez, Laura Beatriz Iturriaga, and Maria Pia Taranto. Soybean Sourdough As Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products. 2017.