Cita APA

Aranibar Vaca, C., Pigni, N. B., Martinez, M. L., Aguirre, A. d. V., Ribotta, P. D., Wunderlin, D. A., & Borneo Benista, R. (2018). Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta. Web

Citación estilo Chicago

Aranibar Vaca, Carolina, Natalia Belen Pigni, Marcela Lilian Martinez, Alicia del Valle Aguirre, Pablo Daniel Ribotta, Daniel Alberto Wunderlin, and Rafael Borneo Benista. Utilization of a Partially-deoiled Chia Flour to Improve the Nutritional and Antioxidant Properties of Wheat Pasta. 2018.

Cita MLA

Aranibar Vaca, Carolina, et al. Utilization of a Partially-deoiled Chia Flour to Improve the Nutritional and Antioxidant Properties of Wheat Pasta. 2018.