Cita APA

Valerga, L., Quintero Ruiz, N. A., Concellón, A., & Puppo, M. C. (2020). Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: Hydration properties. Web

Citación estilo Chicago

Valerga, Lucia, Natalia Andrea Quintero Ruiz, Analía Concellón, and Maria Cecilia Puppo. Artichoke, Eggplant and Tomato Flours As Nutritional Ingredients for Wheat Dough: Hydration Properties. 2020.

Cita MLA

Valerga, Lucia, Natalia Andrea Quintero Ruiz, Analía Concellón, and Maria Cecilia Puppo. Artichoke, Eggplant and Tomato Flours As Nutritional Ingredients for Wheat Dough: Hydration Properties. 2020.