Cita APA

Bigne, F., Puppo, M. C., & Ferrero, C. (2018). Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology. Web

Citación estilo Chicago

Bigne, Facundo, Maria Cecilia Puppo, and Cristina Ferrero. Mesquite (Prosopis Alba) Flour As a Novel Ingredient for Obtaining a "panettone-like" Bread. Applicability of Part-baking Technology. 2018.

Cita MLA

Bigne, Facundo, Maria Cecilia Puppo, and Cristina Ferrero. Mesquite (Prosopis Alba) Flour As a Novel Ingredient for Obtaining a "panettone-like" Bread. Applicability of Part-baking Technology. 2018.