Moiraghi, M., Vanzetti, L. S., Pflüger, L., Helguera, M., & Perez, G. T. (2013). Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality. Web
Citación estilo ChicagoMoiraghi, Malena, Leonardo Sebastián Vanzetti, Laura Pflüger, Marcelo Helguera, and Gabriela Teresa Perez. Effect of High Molecular Weight Glutenins and Rye Translocations On Soft Wheat Flour Cookie Quality. 2013.
Cita MLAMoiraghi, Malena, et al. Effect of High Molecular Weight Glutenins and Rye Translocations On Soft Wheat Flour Cookie Quality. 2013.
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