Cita APA

Arp, C. G., Correa, M. J., & Ferrero, C. (2018). High-Amylose Resistant Starch as a Functional Ingredient in Breads: A Technological and Microstructural Approach. Web

Citación estilo Chicago

Arp, Carlos Gabriel, María Jimena Correa, and Cristina Ferrero. High-Amylose Resistant Starch As a Functional Ingredient in Breads: A Technological and Microstructural Approach. 2018.

Cita MLA

Arp, Carlos Gabriel, María Jimena Correa, and Cristina Ferrero. High-Amylose Resistant Starch As a Functional Ingredient in Breads: A Technological and Microstructural Approach. 2018.