Cita APA

Ahmed, I. B. H., Hannachi, A., & Haros, M. (2020). Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling.

Citación estilo Chicago

Ahmed, Imen Bel Hadj, Ahmed Hannachi, y Monika Haros. Combined Effect of Chia Flour and Soy Lecithin Incorporation On Nutritional and Technological Quality of Fresh Bread and During Staling. 2020.

Cita MLA

Ahmed, Imen Bel Hadj, Ahmed Hannachi, y Monika Haros. Combined Effect of Chia Flour and Soy Lecithin Incorporation On Nutritional and Technological Quality of Fresh Bread and During Staling. 2020.