APA ציטוט

Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. J Food Sci Technol.

Citação norma Chicago

Barrera, Gabriela N., Carmen C. Tadini, Alberto E. León, and Pablo D. Ribotta. "Use of Alpha-amylase and Amyloglucosidase Combinations to Minimize the Bread Quality Problems Caused By High Levels of Damaged Starch." J Food Sci Technol 2016.

ציטוט MLA

Barrera, Gabriela N., Carmen C. Tadini, Alberto E. León, and Pablo D. Ribotta. "Use of Alpha-amylase and Amyloglucosidase Combinations to Minimize the Bread Quality Problems Caused By High Levels of Damaged Starch." J Food Sci Technol 2016.