Cita APA

de la Horra, A. E., Barrera, G., Steffolani, M. E., Ribotta, P. D., & Leon, A. E. (2018). Gluten-free laminated baked products: Effect of ingredients and emulsifiers on technological quality. Web

Citación estilo Chicago

de la Horra, Ana Elizabeth, Gabriela Barrera, Maria Eugenia Steffolani, Pablo Daniel Ribotta, and Alberto Edel Leon. Gluten-free Laminated Baked Products: Effect of Ingredients and Emulsifiers On Technological Quality. 2018.

Cita MLA

de la Horra, Ana Elizabeth, et al. Gluten-free Laminated Baked Products: Effect of Ingredients and Emulsifiers On Technological Quality. 2018.