Cita APA

Peñas, E., Martínez-Villaluenga, C., Vidal-Casero, C., Zielinski, ., & Frías, J. (2013). Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates.

Citación estilo Chicago

Peñas, Elena, Cristina Martínez-Villaluenga, Concepción Vidal-Casero, Henryk Zielinski, y Juana Frías. Protein Quality of Traditional Rye Breads and Ginger Cakes As Affected By the Incorporation of Flour With Different Extraction Rates. 2013.

Cita MLA

Peñas, Elena, et al. Protein Quality of Traditional Rye Breads and Ginger Cakes As Affected By the Incorporation of Flour With Different Extraction Rates. 2013.