Cita APA

Caballero, P. A., Gómez, M., & Rosell, C. M. (2007). Bread quality and dough rheology of enzyme-supplemented wheat flour.

Citación estilo Chicago

Caballero, Pedro Antonio, Manuel Gómez, y Cristina M. Rosell. Bread Quality and Dough Rheology of Enzyme-supplemented Wheat Flour. 2007.

Cita MLA

Caballero, Pedro Antonio, Manuel Gómez, y Cristina M. Rosell. Bread Quality and Dough Rheology of Enzyme-supplemented Wheat Flour. 2007.