APA ציטוט

Correa, M. J., Salinas, M. V., Carbas, B., Ferrero, C., Brites, C., & Puppo, M. C. (2017). Technological quality of dough and breads from commercial algarroba–wheat flour blends. J Food Sci Technol.

Citação norma Chicago

Correa, M. J., M. V. Salinas, B. Carbas, C. Ferrero, C. Brites, and M. C. Puppo. "Technological Quality of Dough and Breads From Commercial Algarroba–wheat Flour Blends." J Food Sci Technol 2017.

ציטוט MLA

Correa, M. J., et al. "Technological Quality of Dough and Breads From Commercial Algarroba–wheat Flour Blends." J Food Sci Technol 2017.