Cita APA

Bonet, A., Rosell, C. M., Caballero, P. A., Gómez, M., Pérez Munuera, I., & Lluch, M. Á. (2006). Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level.

Citación estilo Chicago

Bonet, Arturo, Cristina M. Rosell, Pedro Antonio Caballero, Manuel Gómez, Isabel Pérez Munuera, y María Ángeles Lluch. Glucose Oxidase Effect On Dough Rheology and Bread Quality: A Study From Macroscopic to Molecular Level. 2006.

Cita MLA

Bonet, Arturo, et al. Glucose Oxidase Effect On Dough Rheology and Bread Quality: A Study From Macroscopic to Molecular Level. 2006.