Cita APA

Larrosa, V. J., Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2012). Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations. Web

Citación estilo Chicago

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemi Elisabet Zaritzky, and Alicia Noemi Califano. Effect of the Addition of Proteins and Hydrocolloids On the Water Mobility in Gluten-Free Pasta Formulations. 2012.

Cita MLA

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemi Elisabet Zaritzky, and Alicia Noemi Califano. Effect of the Addition of Proteins and Hydrocolloids On the Water Mobility in Gluten-Free Pasta Formulations. 2012.