Cita APA (7a ed.)

Correa, M. J., Salinas, M. V., Carbas, B., Ferrero, C., Brites, C., & Puppo, M. C. (2017). Technological quality of dough and breads from commercial algarroba-wheat flour blends.

Cita Chicago Style (17a ed.)

Correa, María Jimena, María Victoria Salinas, B. Carbas, Cristina Ferrero, C. Brites, y María Cecilia Puppo. Technological Quality of Dough and Breads from Commercial Algarroba-wheat Flour Blends. 2017.

Cita MLA (8a ed.)

Correa, María Jimena, et al. Technological Quality of Dough and Breads from Commercial Algarroba-wheat Flour Blends. 2017.