Cita APA

Bustos, M. C., Perez, G. T., & Leon, A. E. (2012). Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta. Web

Citación estilo Chicago

Bustos, María Cecilia, Gabriela Teresa Perez, and Alberto Edel Leon. Combination of Resistant Starches Types II and IV With Minimal Amounts of Oat Bran Yields Good Quality, Low Glycaemic Index Pasta. 2012.

Cita MLA

Bustos, María Cecilia, Gabriela Teresa Perez, and Alberto Edel Leon. Combination of Resistant Starches Types II and IV With Minimal Amounts of Oat Bran Yields Good Quality, Low Glycaemic Index Pasta. 2012.