Cita APA (7a ed.)

Saiz, A., Iurlina, M., Perez Borla, O., & Fritz, R. Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten.

Cita Chicago Style (17a ed.)

Saiz, A.I, M.O Iurlina, O. Perez Borla, y R. Fritz. Rheological Properties of Dough and Sensorial Quality of Bread Made from a Wholemeal Rye-wheat Blend with the Addition of Gluten.

Cita MLA (8a ed.)

Saiz, A.I, et al. Rheological Properties of Dough and Sensorial Quality of Bread Made from a Wholemeal Rye-wheat Blend with the Addition of Gluten.