Cita APA

Larrosa, V. J., Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2012). Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations. Web

Citación estilo Chicago

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemí Elisabet Zaritzky, and Alicia Noemí Califano. Effect of the Addition of Proteins and Hydrocolloids On the Water Mobility in Gluten-Free Pasta Formulations. 2012.

Cita MLA

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemí Elisabet Zaritzky, and Alicia Noemí Califano. Effect of the Addition of Proteins and Hydrocolloids On the Water Mobility in Gluten-Free Pasta Formulations. 2012.