Laparra, J. M., & Haros, M. (2018). Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake.
Citação norma ChicagoLaparra, José Moisés, y Monika Haros. Inclusion of Whole Flour From Latin-American Crops Into Bread Formulations As Substitute of Wheat Delays Glucose Release and Uptake. 2018.
Citação norma MLALaparra, José Moisés, y Monika Haros. Inclusion of Whole Flour From Latin-American Crops Into Bread Formulations As Substitute of Wheat Delays Glucose Release and Uptake. 2018.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.