Cita APA

Salinas, M. V., & Puppo, M. C. (2014). Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems. Web

Citación estilo Chicago

Salinas, María Victoria, and María Cecilia Puppo. Rheological Properties of Bread Dough Formulated With Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems. 2014.

Cita MLA

Salinas, María Victoria, and María Cecilia Puppo. Rheological Properties of Bread Dough Formulated With Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems. 2014.