Registro de Citas

Cita APA

Dentice Maidana, S., Finch, S., Garro, M. S., Savoy, G., Gänzle, M., & Vignolo, G. M. (2020). Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria.

Citación estilo Chicago

Dentice Maidana, Stefania, Susan Finch, Marisa Selva Garro, Graciela Savoy, Michael Gänzle, y Graciela Margarita Vignolo. Development of Gluten-free Breads Started With Chia and Flaxseed Sourdoughs Fermented By Selected Lactic Acid Bacteria. 2020.

Cita MLA

Dentice Maidana, Stefania, et al. Development of Gluten-free Breads Started With Chia and Flaxseed Sourdoughs Fermented By Selected Lactic Acid Bacteria. 2020.

Precaución: Estas citas no son 100% exactas.

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