Cita APA (7a ed.)

Bigne, F., Romero, A., Ferrero, C., Puppo, M. C., & Guerrero, A. (2017). Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (<i>Prosopis alba</i>) and Added with Transglutaminase.

Cita Chicago Style (17a ed.)

Bigne, Facundo, A. Romero, Cristina Ferrero, María Cecilia Puppo, y A. Guerrero. Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (<i>Prosopis Alba</i>) and Added with Transglutaminase. 2017.

Cita MLA (8a ed.)

Bigne, Facundo, et al. Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (<i>Prosopis Alba</i>) and Added with Transglutaminase. 2017.