Cita APA (7a ed.)

Salinas, M. V., & Puppo, M. C. (2014). Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems.

Cita Chicago Style (17a ed.)

Salinas, María Victoria, y María Cecilia Puppo. Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems. 2014.

Cita MLA (8a ed.)

Salinas, María Victoria, y María Cecilia Puppo. Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems. 2014.