Cita APA

Ostermann Porcel, M. V., Campderrós, M. E., & Rinaldoni, A. N. (2017). Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread. Web

Citación estilo Chicago

Ostermann Porcel, María Victoria, Mercedes Edith Campderrós, and Ana Noelia Rinaldoni. Effect of Okara Flour Addition On the Physical and Sensory Quality of Wheat Bread. 2017.

Cita MLA

Ostermann Porcel, María Victoria, Mercedes Edith Campderrós, and Ana Noelia Rinaldoni. Effect of Okara Flour Addition On the Physical and Sensory Quality of Wheat Bread. 2017.