Cita APA

Morales, C. D., Bustos, M., Pérez, G., Vanzetti, L. S., & León, A. (2025). Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta. Web

Citación estilo Chicago

Morales, Claudio David, Mariela Bustos, Gabriela Pérez, Leonardo Sebastian Vanzetti, and Alberto León. Impact of the Amylose/amylopectin Ratio in Wheat (Triticum Aestivum) On the Technological Quality of Bread, Cookies, and Pasta. 2025.

Cita MLA

Morales, Claudio David, et al. Impact of the Amylose/amylopectin Ratio in Wheat (Triticum Aestivum) On the Technological Quality of Bread, Cookies, and Pasta. 2025.