Cita APA

Villanueva Barrero, M., Vicente Fernández, A., Neves, G. N., & Ronda Balbás, M. F. (2024). Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread.

Citación estilo Chicago

Villanueva Barrero, Marina, Ainhoa Vicente Fernández, Grazielle Nathia Neves, y María Felicidad Ronda Balbás. Microwave-treated Rice Flour Halves the Need of Hydroxypropyl Methylcellulose in the Formulation of Gluten-free Bread. 2024.

Cita MLA

Villanueva Barrero, Marina, Ainhoa Vicente Fernández, Grazielle Nathia Neves, y María Felicidad Ronda Balbás. Microwave-treated Rice Flour Halves the Need of Hydroxypropyl Methylcellulose in the Formulation of Gluten-free Bread. 2024.