Cita APA

Blanco Canalis, M. S., Steffolani, M. E., Leon, A. E., & Ribotta, P. D. (2016). Effect of different fibers on dough properties and biscuit quality. Web

Citación estilo Chicago

Blanco Canalis, María Soledad, Maria Eugenia Steffolani, Alberto Edel Leon, and Pablo Daniel Ribotta. Effect of Different Fibers On Dough Properties and Biscuit Quality. 2016.

Cita MLA

Blanco Canalis, María Soledad, Maria Eugenia Steffolani, Alberto Edel Leon, and Pablo Daniel Ribotta. Effect of Different Fibers On Dough Properties and Biscuit Quality. 2016.