Cita APA (7a ed.)

Liu, X., Mu, T., Yamul, D. K., Sun, H., Zhang, M., Chen, J., . . . Pérez, V. A. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour.

Cita Chicago Style (17a ed.)

Liu, Xingli, Taihua Mu, Diego Karim Yamul, Hongnan Sun, Miao Zhang, Jingwang Chen, Marie Laure Fauconnier, y Vanina Andrea Pérez. Evaluation of Different Hydrocolloids to Improve Dough Rheological Properties and Bread Quality of Potato-wheat Flour. 2017.

Cita MLA (8a ed.)

Liu, Xingli, et al. Evaluation of Different Hydrocolloids to Improve Dough Rheological Properties and Bread Quality of Potato-wheat Flour. 2017.