Cita APA

Lamacchia, C., Camarca, A., Picascia, S., Di Luccia, A., & Gianfrani, C. (2014). Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. MDPI.

Chicago Style Citation

Lamacchia, Carmela, Alessandra Camarca, Stefania Picascia, Aldo Di Luccia, i Carmen Gianfrani. Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins With Safety for Celiac Disease Patients. MDPI, 2014.

Cita MLA

Lamacchia, Carmela, et al. Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins With Safety for Celiac Disease Patients. MDPI, 2014.