Cita APA (7a ed.)

Valerga, L., Quintero Ruiz, N. A., Concellón, A., & Puppo, M. C. (2020). Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: Hydration properties.

Cita Chicago Style (17a ed.)

Valerga, Lucía, Natalia Andrea Quintero Ruiz, Analía Concellón, y María Cecilia Puppo. Artichoke, Eggplant and Tomato Flours as Nutritional Ingredients for Wheat Dough: Hydration Properties. 2020.

Cita MLA (8a ed.)

Valerga, Lucía, et al. Artichoke, Eggplant and Tomato Flours as Nutritional Ingredients for Wheat Dough: Hydration Properties. 2020.