Cita APA

Irigoytia, K. F., Parodi, M. B., Esposito, N. N., de Escalada Pla, M. F., & Genevois, C. E. (2023). Sensory profile of gluten-free breads based on alternative commercial flours. Web

Citación estilo Chicago

Irigoytia, Karen Florencia, Maria Belen Parodi, Nancy Noemi Esposito, Marina Francisca de Escalada Pla, and Carolina Elizabeth Genevois. Sensory Profile of Gluten-free Breads Based On Alternative Commercial Flours. 2023.

Cita MLA

Irigoytia, Karen Florencia, et al. Sensory Profile of Gluten-free Breads Based On Alternative Commercial Flours. 2023.