Cita APA

Moiraghi, M., Vanzetti, L. S., Pfluger, L. A., Helguera, M., & Pérez, G. (2013). Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality. Web

Citación estilo Chicago

Moiraghi, Malena, Leonardo Sebastian Vanzetti, Laura Alicia Pfluger, Marcelo Helguera, and GabrielaTeresa Pérez. Effect of High Molecular Weight Glutenins and Rye Translocations On Soft Wheat Flour Cookie Quality. 2013.

Cita MLA

Moiraghi, Malena, et al. Effect of High Molecular Weight Glutenins and Rye Translocations On Soft Wheat Flour Cookie Quality. 2013.