Cita APA

Steffolani, M. E., Ribotta, P. D., Pérez, G. T., & León, A. E. (2010). Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality. Web

Citación estilo Chicago

Steffolani, Maria Eugenia, Pablo Daniel Ribotta, Gabriela Teresa Pérez, and Alberto E. León. Effect of Glucose Oxidase, Transglutaminase, and Pentosanase On Wheat Proteins: Relationship With Dough Properties and Bread-making Quality. 2010.

Cita MLA

Steffolani, Maria Eugenia, Pablo Daniel Ribotta, Gabriela Teresa Pérez, and Alberto E. León. Effect of Glucose Oxidase, Transglutaminase, and Pentosanase On Wheat Proteins: Relationship With Dough Properties and Bread-making Quality. 2010.