Cita APA

Pérez Quirce, S., Caballero Calvo, P. A., Vela Corona, A. J., Villanueva Barrero, M., & Ronda Balbás, M. F. (2018). Impact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs.

Citación estilo Chicago

Pérez Quirce, Sandra, Pedro Antonio Caballero Calvo, Antonio José Vela Corona, Marina Villanueva Barrero, y María Felicidad Ronda Balbás. Impact of Yeast and Fungi (1-3)(1-6)- β-glucan Concentrates On Viscoelastic Behavior and Bread Making Performance of Gluten-free Rice-based Doughs. 2018.

Cita MLA

Pérez Quirce, Sandra, et al. Impact of Yeast and Fungi (1-3)(1-6)- β-glucan Concentrates On Viscoelastic Behavior and Bread Making Performance of Gluten-free Rice-based Doughs. 2018.