Cita APA

Liu, X., Mu, T., Yamul, D. K., Sun, H., Zhang, M., Chen, J., . . . Pérez, V. A. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour. Web

Citación estilo Chicago

Liu, Xingli, Taihua Mu, Diego Karim Yamul, Hongnan Sun, Miao Zhang, Jingwang Chen, Marie Laure Fauconnier, and Vanina Andrea Pérez. Evaluation of Different Hydrocolloids to Improve Dough Rheological Properties and Bread Quality of Potato-wheat Flour. 2017.

Cita MLA

Liu, Xingli, et al. Evaluation of Different Hydrocolloids to Improve Dough Rheological Properties and Bread Quality of Potato-wheat Flour. 2017.