Cita APA

Collar, C., Conte, P., Fadda, C., & Piga, A. (2015). Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

Citación estilo Chicago

Collar, Concha, Paola Conte, Costantino Fadda, y Antonio Piga. Gluten-free Dough-making of Specialty Breads: Significance of Blended Starches, Flours and Additives On Dough Behaviour. 2015.

Cita MLA

Collar, Concha, Paola Conte, Costantino Fadda, y Antonio Piga. Gluten-free Dough-making of Specialty Breads: Significance of Blended Starches, Flours and Additives On Dough Behaviour. 2015.