Cita APA (7a ed.)

Ponzio, N. R., Ferrero, C., & Puppo, M. C. (2013). Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality.

Cita Chicago Style (17a ed.)

Ponzio, Nora Raquel, Cristina Ferrero, y María Cecilia Puppo. Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality. 2013.

Cita MLA (8a ed.)

Ponzio, Nora Raquel, et al. Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality. 2013.