Cita APA (7a ed.)

Procesamiento de Alimentos, Karam, L. B., Grossmann, M. V. E., Silva, R. S. S., Ferrero, C., & Zaritzky, N. E. Gel textural characteristics of corn, cassava and yam starch blends: A mixture surface response methodology approach.

Cita Chicago Style (17a ed.)

Procesamiento de Alimentos, Laura B. Karam, María Victoria E. Grossmann, Rui Sergio S.F Silva, Cristina Ferrero, y Noemí E. Zaritzky. Gel Textural Characteristics of Corn, Cassava and Yam Starch Blends: A Mixture Surface Response Methodology Approach.

Cita MLA (8a ed.)

Procesamiento de Alimentos, et al. Gel Textural Characteristics of Corn, Cassava and Yam Starch Blends: A Mixture Surface Response Methodology Approach.