Cita APA

Gutierrez De La Fuente, Á. L., Rico Bargués, D., Ronda Balbás, M. F., Martín Diana, A. B., & Caballero Calvo, P. A. (2022). Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties.

Citación estilo Chicago

Gutierrez De La Fuente, Ángel Luis, Daniel Rico Bargués, María Felicidad Ronda Balbás, Ana Belén Martín Diana, y Pedro Antonio Caballero Calvo. Development of a Gluten-free Whole Grain Flour By Combining Soaking and High Hydrostatic Pressure Treatments for Enhancing Functional, Nutritional and Bioactive Properties. 2022.

Cita MLA

Gutierrez De La Fuente, Ángel Luis, et al. Development of a Gluten-free Whole Grain Flour By Combining Soaking and High Hydrostatic Pressure Treatments for Enhancing Functional, Nutritional and Bioactive Properties. 2022.