Cita APA (7a ed.)

Doporto, M. C., Sacco, F., Viña, S. Z., & García, M. A. (2017). Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient.

Cita Chicago Style (17a ed.)

Doporto, María Cecilia, Fernanda Sacco, Sonia Zulma Viña, y María Alejandra García. Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus Ahipa Flour as a Novel Ingredient. 2017.

Cita MLA (8a ed.)

Doporto, María Cecilia, et al. Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus Ahipa Flour as a Novel Ingredient. 2017.