Cita APA

Dentice Maidana, S., Finch, S., Garro, M. S., Savoy, G., Gänzle, M., & Vignolo, G. M. (2020). Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria. Web

Citación estilo Chicago

Dentice Maidana, Stefania, Susan Finch, Marisa Selva Garro, Graciela Savoy, Michael Gänzle, and Graciela Margarita Vignolo. Development of Gluten-free Breads Started With Chia and Flaxseed Sourdoughs Fermented By Selected Lactic Acid Bacteria. 2020.

Cita MLA

Dentice Maidana, Stefania, et al. Development of Gluten-free Breads Started With Chia and Flaxseed Sourdoughs Fermented By Selected Lactic Acid Bacteria. 2020.