Registro de Citas

Cita APA

Villanueva, M., Pérez-Quirce, S., Collar, C., & Ronda, F. (2018). Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs.

Citación estilo Chicago

Villanueva, Marina, Sandra Pérez-Quirce, Concha Collar, y Felicidad Ronda. Impact of Acidification and Protein Fortification On Rheological and Thermal Properties of Wheat, Corn, Potato and Tapioca Starch-based Gluten-free Bread Doughs. 2018.

Cita MLA

Villanueva, Marina, Sandra Pérez-Quirce, Concha Collar, y Felicidad Ronda. Impact of Acidification and Protein Fortification On Rheological and Thermal Properties of Wheat, Corn, Potato and Tapioca Starch-based Gluten-free Bread Doughs. 2018.

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