Cita APA

Osuna, M. B., Judis, M. A., Romero, A., Avallone, C. M., & Bértola, N. C. (2014). Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours. Web

Citación estilo Chicago

Osuna, M. B., M. A. Judis, A.M Romero, Carmen M. Avallone, and Nora Cristina Bértola. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented With Flaxseed, Soybean, and Wheat Bran Flours. 2014.

Cita MLA

Osuna, M. B., et al. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented With Flaxseed, Soybean, and Wheat Bran Flours. 2014.