Cita APA

Correa, M. J., & Ferrero, C. (2015). Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl. Web

Citación estilo Chicago

Correa, María Jimena, and Cristina Ferrero. Thermal Behaviour of Wheat Starch and Flour At Different Water Levels: Effect of Pectins, Modified Celluloses and NaCl. 2015.

Cita MLA

Correa, María Jimena, and Cristina Ferrero. Thermal Behaviour of Wheat Starch and Flour At Different Water Levels: Effect of Pectins, Modified Celluloses and NaCl. 2015.