Cita APA

Guardianelli, L. M., Carbas, B., Brites, C., Puppo, M. C., & Salinas, M. V. (2023). White lupine (Lupinus albus L.) flours for healthy wheat breads: Rheological properties of dough and the bread quality. Web

Citación estilo Chicago

Guardianelli, Luciano Martín, Bruna Carbas, Carla Brites, María Cecilia Puppo, and María Victoria Salinas. White Lupine (Lupinus Albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. 2023.

Cita MLA

Guardianelli, Luciano Martín, et al. White Lupine (Lupinus Albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. 2023.