Cita APA

Morreale, F., Garzón, R., & Rosell, C. M. (2017). Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose.

Citación estilo Chicago

Morreale, Federico, Raquel Garzón, y Cristina M. Rosell. Understanding the Role of Hydrocolloids Viscosity and Hydration in Developing Gluten-free Bread. A Study With Hydroxypropylmethylcellulose. 2017.

Cita MLA

Morreale, Federico, Raquel Garzón, y Cristina M. Rosell. Understanding the Role of Hydrocolloids Viscosity and Hydration in Developing Gluten-free Bread. A Study With Hydroxypropylmethylcellulose. 2017.