Cita APA

Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2009). Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase. Web

Citación estilo Chicago

Lorenzo, Gabriel, Noemi Elisabet Zaritzky, and Alicia Noemi Califano. Rheological Characterization of Refrigerated and Frozen Non-fermented Gluten-free Dough: Effect of Hydrocolloids and Lipid Phase. 2009.

Cita MLA

Lorenzo, Gabriel, Noemi Elisabet Zaritzky, and Alicia Noemi Califano. Rheological Characterization of Refrigerated and Frozen Non-fermented Gluten-free Dough: Effect of Hydrocolloids and Lipid Phase. 2009.