Cita APA

Ostermann Porcel, M. V., Rinaldoni, A. N., Rodriguez Furlán, L. T., & Campderrós, M. E. (2016). Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies.

Citación estilo Chicago

Ostermann Porcel, María Victoria, Ana Noelia Rinaldoni, Laura Teresa Rodriguez Furlán, y Mercedes Edith Campderrós. Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies. 2016.

Cita MLA

Ostermann Porcel, María Victoria, Ana Noelia Rinaldoni, Laura Teresa Rodriguez Furlán, y Mercedes Edith Campderrós. Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies. 2016.