Cita APA

Correa, M. J., Salinas, M. V., Carbas, B., Ferrero, C., Brites, C., & Puppo, M. C. (2017). Technological quality of dough and breads from commercial algarroba–wheat flour blends. Web

Citación estilo Chicago

Correa, María Jimena, Maria Victoria Salinas, B. Carbas, Cristina Ferrero, C. Brites, and Maria Cecilia Puppo. Technological Quality of Dough and Breads From Commercial Algarroba–wheat Flour Blends. 2017.

Cita MLA

Correa, María Jimena, et al. Technological Quality of Dough and Breads From Commercial Algarroba–wheat Flour Blends. 2017.