Cita APA

Guardianelli, L. M., Carbas, B., Brites, C., Puppo, M. C., & Salinas, M. V. (2023). White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Web

Citación estilo Chicago

Guardianelli, Luciano Martin, Bruna Carbas, Carla Brites, Maria Cecilia Puppo, and Maria Victoria Salinas. White Lupine (Lupinus Albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. 2023.

Cita MLA

Guardianelli, Luciano Martin, et al. White Lupine (Lupinus Albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. 2023.