Cita APA (7a ed.)

Morales, D., Bustos, M., Pérez, G., Vanzetti, L., León, A. E., & León, A. (2025). Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta. Facultad de Ciencias Agropecuarias.

Cita Chicago Style (17a ed.)

Morales, David, Mariela Bustos, Gabriela Pérez, Leonardo Vanzetti, Alberto Edel León, y Alberto León. Impact of the Amylose/amylopectin Ratio in Wheat (Triticum Aestivum) on the Technological Quality of Bread, Cookies, and Pasta. Facultad de Ciencias Agropecuarias, 2025.

Cita MLA (8a ed.)

Morales, David, et al. Impact of the Amylose/amylopectin Ratio in Wheat (Triticum Aestivum) on the Technological Quality of Bread, Cookies, and Pasta. Facultad de Ciencias Agropecuarias, 2025.