Cita APA

Larrosa, V. J., Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2015). Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time. Web

Citación estilo Chicago

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemi Elisabet Zaritzky, and Alicia Noemi Califano. Dynamic Rheological Analysis of Gluten-free Pasta As Affected By Composition and Cooking Time. 2015.

Cita MLA

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemi Elisabet Zaritzky, and Alicia Noemi Califano. Dynamic Rheological Analysis of Gluten-free Pasta As Affected By Composition and Cooking Time. 2015.