Cita APA

de la Horra, A. E., Steffolani, M. E., Barrera, G., Ribotta, P. D., & Leon, A. E. (2015). Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality. Web

Citación estilo Chicago

de la Horra, Ana Elizabeth, Maria Eugenia Steffolani, Gabriela Barrera, Pablo Daniel Ribotta, and Alberto Edel Leon. Yeast Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship With Product Technological Quality. 2015.

Cita MLA

de la Horra, Ana Elizabeth, et al. Yeast Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship With Product Technological Quality. 2015.