Cita APA

Bustos, A. Y., Gerez, C. L., Mohtar Mohtar, L. G., Paz Zanini, V. I., Nazareno, M. A., Taranto, M. P., & Iturriaga, L. B. (2017). Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough. Web

Citación estilo Chicago

Bustos, Ana Yanina, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Veronica Irene Paz Zanini, Mónica Azucena Nazareno, Maria Pia Taranto, and Laura Beatriz Iturriaga. Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia Hispanica L.) Dough. 2017.

Cita MLA

Bustos, Ana Yanina, et al. Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia Hispanica L.) Dough. 2017.

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