Cita APA

Doporto, M. C., Sacco, F., Viña, S. Z., & Garcia, M. A. (2017). Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient. Web

Citación estilo Chicago

Doporto, María Cecilia, Fernanda Sacco, Sonia Zulma Viña, and Maria Alejandra Garcia. Quality and Technological Properties of Gluten-Free Biscuits Made With Pachyrhizus Ahipa Flour As a Novel Ingredient. 2017.

Cita MLA

Doporto, María Cecilia, Fernanda Sacco, Sonia Zulma Viña, and Maria Alejandra Garcia. Quality and Technological Properties of Gluten-Free Biscuits Made With Pachyrhizus Ahipa Flour As a Novel Ingredient. 2017.