Cita APA

Milde, L. B., Chigal, P. S., Olivera, J. E., & González, K. G. (2020). Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes. Web

Citación estilo Chicago

Milde, Laura Beatríz, Paola Soledad Chigal, Jorge Emiliano Olivera, and Karina Grissel González. Incorporation of Xanthan Gum to Gluten-free Pasta With Cassava Starch: Physical, Textural and Sensory Attributes. 2020.

Cita MLA

Milde, Laura Beatríz, Paola Soledad Chigal, Jorge Emiliano Olivera, and Karina Grissel González. Incorporation of Xanthan Gum to Gluten-free Pasta With Cassava Starch: Physical, Textural and Sensory Attributes. 2020.