Cita APA

Rodriguez Furlán, L. T., Pérez Padilla, A., & Campderrós, M. E. (2014). Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Web

Citación estilo Chicago

Rodriguez Furlán, Laura Teresa, Antonio Pérez Padilla, and Mercedes Edith Campderrós. Improvement of Gluten-free Bread Properties By the Incorporation of Bovine Plasma Proteins and Different Saccharides Into the Matrix. 2014.

Cita MLA

Rodriguez Furlán, Laura Teresa, Antonio Pérez Padilla, and Mercedes Edith Campderrós. Improvement of Gluten-free Bread Properties By the Incorporation of Bovine Plasma Proteins and Different Saccharides Into the Matrix. 2014.